Casablanca Chicken Couscous

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 package (8.8 ounces) uncooked Israeli couscous
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
• 2/3 cup dried tropical fruit
• 1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1/2 cup plain yogurt
• 1 small carrot, grated
• 1/4 cup minced fresh parsley
• 1 medium lemon

1. In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes.
2. Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

olive oil, onion, chicken, couscous, salt, pepper, red pepper, chicken broth, garbanzo beans, plain yogurt, carrot, fresh parsley, lemon

Taken from www.tasteofhome.com/recipes/casablanca-chicken-couscous/ (may not work)