Green-Olive Chicken and Couscous

• 2 tablespoons extra virgin olive oil
• 1 lb chicken breast, chopped
• 1 onion, chopped
• 1 zucchini, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon lemon zest, grated
• 1 teaspoon lemon juice
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon fennel seed
• 1 pinch ground cinnamon
• salt and pepper
• 1 cup green olives, chopped
• 4 cups chicken broth or 4 cups vegetable broth
• 1 (10 ounce) box instant couscous
• 14 cup flat leaf parsley, chopped
• 14 cup mint leaf, finely chopped

1. In a skillet with a tight-fitting lid, heat the oil over medium-high heat.
2. Add the chicken and cook until lightly browned, 3-4 minutes.
3. Add the onion, zucchini, garlic, lemon peel, crushed red pepper, fennel seeds and cinnamon; season with salt and pepper.
4. Cook for 5 minutes, then add the olives and cook for 3 minutes more.
5. Stir in the broth and bring to a boil.
6. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes.
7. Fluff with a fork and add the parsley, mint, and lemon juice; toss.

extra virgin olive oil, chicken breast, onion, zucchini, garlic, lemon zest, lemon juice, red pepper, fennel seed, ground cinnamon, salt, green olives, chicken broth, couscous, flat leaf parsley, mint leaf

Taken from www.food.com/recipe/green-olive-chicken-and-couscous-319110 (may not work)