North American Chicken Couscous

• 1 lb boneless skinless chicken breast
• 2 medium onions, cut into thin wedges
• 1 teaspoon bottled minced garlic
• 1 tablespoon olive oil
• 16 peeled baby carrots
• 2 1/2 cups chicken broth
• 2 medium zucchini, quartered and cut into 2-inch wide pieces
• 1/2 cup raisins
• 2 -3 teaspoons curry powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/3 cups quick-cooking couscous
• 1/4 cup slivered almonds, toasted

1. Cut chicken into bite-size pieces.
2. In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
3. Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
4. Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
5. In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
6. Stir in the couscous; cover.
7. Remove pan from heat; let stand for 5 minutes.
8. Fluff couscous with a fork.
9. On individual plates, serve couscous with chicken and veggie mixture on top.
10. Garnish with toasted almonds.

chicken breast, onions, garlic, olive oil, carrots, chicken broth, zucchini, raisins, curry powder, ground cinnamon, salt, couscous, slivered almonds

Taken from www.food.com/recipe/north-american-chicken-couscous-122841 (may not work)