Jackie'S Italian Chicken And Couscous

• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 (14 1/2 ounce) can stewed tomatoes, drained and 1/2 cup liquid reserved
• 1 lb chicken breast, cut into 1/2-inch strips (boneless and skinless)
• 1 medium onion, thinly sliced and separated into rings
• 1 1/2 teaspoons fresh oregano leaves, chopped
• 1/8 teaspoon pepper
• 1 1/2 cups chicken broth
• 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
• 0.5 (10 ounce) package couscous (3/4 cup)

1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano, and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken in no longer pink in center.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.

olive oil, garlic, tomatoes, chicken breast, onion, fresh oregano, pepper, chicken broth, zucchini, couscous

Taken from www.food.com/recipe/jackies-italian-chicken-and-couscous-433518 (may not work)