Chicken Couscous

This quick dinner is a tasty mediterranean curry.

15 minutes to prepare, 20 minutes to cook

Makes 4 servings

Better Homes and Gardens' 30 Minute Dinners

Contributor!Better Homes and Gardens Main Dishes!Chicken Couscous Garlic!Chicken Couscous Carrots!Chicken Couscous Zucchini!Chicken Couscous Raisins!Chicken Couscous Curry Powder!Chicken Couscous Cinnamon!Chicken Couscous Couscous!Chicken Couscous Almonds!Chicken Couscous

Ingredients

• 1 lb. Chicken chopped into bite sized pieces
• 2 medium Onions cut into thin wedges
• 2 cloves (1 teaspoon) Garlic minced or crushed
• 1 Tbsp. Olive Oil
• 16 (3/4 cup) Baby Carrots peeled
• 2 1/2 cups Chicken Broth
• 1 medium Zucchini quartered and cut into 5 cm. pieces
• 1/4 cup Raisins
• 3 tsp. Curry Powder
• 1 tsp. Cinnamon ground (optional)
• 1/2 tsp. Salt
• 1 1/3 cup Couscous quick cooking
• 1/4 cup Almonds slivered and toasted (optional)

Directions

In large sauce pan cook onions and garlic in hot oil for a couple of minutes. Add chicken pieces and carrots. Cook uncovered over medium heat for 5 minutes, stirring frequently.

Stir in 1/2 cup of chicken broth, zucchini, raisins, and curry powder, 1/2 tsp. of the cinnamon, and salt. Cover and cook over medium heat 3 and 4 minutes or until chicken is no longer pink and zucchini is done.

We tend to omit the cinnamon in this recipe.

Meanwhile, in a medium saucepan combine the remaining 2 cups of chicken broth and 1/2 tsp. of cinnamon. Bring to boiling. Stir in couscous, remove from heat and cover. Let stand for five minutes, then fluff with fork.

You can use rice instead of Couscous. Add water to chicken broth to obtain 2 2/3 cups of liquid. Add rice and bring to a boil, then cover and cook twenty minutes on low. Fluff.

Serve chicken mixture over couscous or rice. Sprinkle with toasted almonds if desired.