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Green-Olive Chicken and Couscous
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Rachel Ray Magazine
| 2 Tb. | olive oil |
| 1 lb. | skinless, boneless chicken breast , chopped |
| 1 | onion, chopped |
| 1 | zucchini or summer squash, chopped |
| 2 | cloves garlic, finely chopped |
| 2 tsp. | grated peel and juice of one lemon |
| 1/2 tsp. | crushed red pepper |
| 1/2 tsp. | fennel seed |
| pinch | ground cinnamon |
| salt and pepper | |
| 1 c. | green olives, chopped |
| One (32 oz.) | chicken broth, (4 cups) |
| One (10 oz.) | box instant couscous |
| 1/4 c. | flat-leaf parsley leaves, chopped |
| 1/4 c. | mint leaves, finely chopped |
In a skillet with a tight-fitting lid, heat the olive oil, two turns of the pan, over medium -high heat. Add the chicken and cook until lightly browned, 3-4 minutes. Add the onion, zucchini, garlic, lemon peel, crushed red pepper, fennel seeds and cinnamon; season with salt and pepper. Cook for 5 minutes, then add the olives and cook for 3 minutes more.
Stir in the chicken broth and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and add the parsley, mint and lemon juice; toss.
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