Chicken and Vegetables Over Couscous

• 1- 1/2 teaspoon Ground Cumin
• 1 teaspoon Cinnamon
• 1- 1/2 teaspoon Paprika
• 1 teaspoon Ground Coriander
• 1/4 teaspoons Ground Cloves
• 1- 1/2 teaspoon Salt
• 2 cloves Garlic, Minced
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Olive Oil
• 1- 1/4 pound Boneless Chicken Breasts
• 1 whole Medium Onion, Chopped
• 2 whole Medium Zucchini Chopped
• 1 whole Red Bell Pepper, chopped
• 1 bunch Asparagus, Trimmed And Cut Into Thirds
• 1/4 cups Dry White Wine
• 1/2 cups Chicken Stock
• 1 Handful Golden Raisins
• 2 boxes Near East Garlic & Olive Oil Couscous, 5 Ounce Boxes

1. Mix together all marinade ingredients (cumin through olive oil), then toss with chicken to coat.
2. Marinate chicken 30 minutes to an hour.
3. Heat a little olive oil in the bottom of a large heavy pan over medium high heat.
4. Add chicken and marinade and cook, stirring occasionally until meat is no longer pink.
5. Remove chicken from pan with a slotted spoon and set aside.
6. Do not drain pan.
7. Add onions and zucchini to the pan and cook, stirring frequently for about 2 minutes.
8. Add the bell pepper, asparagus, white wine and chicken stock.
9. Continue to cook, stirring, until vegetables are desired tenderness.
10. Add the chicken back to the pan and also add the raisins and warm through.
11. Prepare couscous according to package directions, serve chicken and vegetables over couscous.

ground cumin, cinnamon, paprika, ground coriander, ground cloves, salt, garlic, lemon juice, olive oil, chicken breasts, onion, zucchini, red bell pepper, thirds, white wine, chicken, handful golden raisins, garlic

Taken from tastykitchen.com/recipes/main-courses/chicken-and-vegetables-over-couscous/ (may not work)