Sauteed Chicken Chunks with Harissa and Couscous

• 1 pound boneless, skinless chicken breasts, cut into 1/2- to 1-inch dice
• 1 teaspoon cumin
• 1/2 teaspoon cardamom
• Salt and freshly ground black pepper
• 2 cups One-Hour Chicken Stock or any chicken stock
• 1 cup couscous
• 1/4 cup raisins
• 2 tablespoons harissa, or more to taste
• 1/3 cup plus 2 tablespoons extra virgin olive oil
• 8 ounces zucchini, washed, trimmed, and cut into 1/4-inch-thick slices
• 1 cup cooked (or canned) chickpeas (rinse if canned)
• 1 large tomato, peeled, seeded, and diced (about 1 cup; use drained canned tomatoes if you wish)
• 1/2 cup shredded mint

1. Toss the chicken with the cumin, cardamom, and salt and pepper to taste and let sit while you prepare the couscous.
2. Bring 1 1/2 cups of the stock to a boil.
3. Combine the couscous, raisins, 1 tablespoon of the harissa, the 1/3 cup olive oil, and salt and pepper to taste in a bowl.
4. Pour the boiling stock over the couscous, stir, and seal the top of the bowl with plastic wrap.
5. Set aside for at least 15 minutes.
6. Meanwhile, put the remaining 2 tablespoons oil in a large skillet and turn the heat to high.
7. A minute later, add the chicken and cook until it begins to brown, about 2 minutes.
8. Add the zucchini and toss, still over high heat, until it begins to brown, 2 to 3 minutes.
9. Stir in the chickpeas and the remaining 1 tablespoon harissa and 1/2 cup stock, along with the tomato.
10. Bring to a boil, turn the heat to low, and simmer for 2 minutes; the mixture should be brothy.
11. Taste and add more salt, pepper, and/or harissa to taste.
12. Serve on top of the couscous, garnished with the mint.

chicken breasts, cumin, cardamom, salt, chicken, couscous, raisins, extra virgin olive oil, zucchini, chickpeas, tomato, mint

Taken from www.cookstr.com/recipes/sauteed-chicken-chunks-with-harissa-and-couscous (may not work)