Chicken And Veggie Couscous

• 1/4 cup olive oil
• 2 lbs chicken breasts, boneless, skinless cut into 1 inch cubes
• 1 (10 ounce) bag matchstick cut carrots
• 2 medium onions, diced (I just throw them in the food processor)
• 3 large garlic cloves, minced
• 1 cup of cubed zucchini
• 2 (13 3/4 ounce) cans chicken broth
• 1 (10 ounce) box of quick cooking couscous
• 2 teaspoons pepper sauce (i.e. Tabasco)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley (optional)

1. Heat oil in a 12-inch skillet over med-high heat.
2. Add chicken and cook until well browned on all sides.
3. With a slotted spoon, remove chicken to a plate.
4. Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
5. Add garlic and cook 2 minutes more, stirring frequently.
6. Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
7. Stir chicken broth, pepper sauce, curry powder, salt and chicken.
8. Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
9. Stir in almonds and parsley.

olive oil, chicken breasts, matchstick, onions, garlic, zucchini, chicken broth, cooking couscous, pepper sauce, curry powder, salt, slivered almonds, parsley

Taken from www.food.com/recipe/chicken-and-veggie-couscous-396855 (may not work)