Ingredients
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2 cups water
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1/4-1/2 teaspoon hot pepper sauce
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1 1/3 cups couscous
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2 teaspoons lemon juice
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1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1 1/2 inch cubes
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3 zucchini (medium or large cut into strips, see preparation notes below)
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2 carrots, cut into 3 inch strips
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1/4 cup currants or 1/4 cup dark raisin
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1 1/2 teaspoons cumin
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1 teaspoon turmeric
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1 teaspoon ginger
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1 teaspoon cinnamon
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1/2 teaspoon coriander
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3 cups fat-free chicken broth
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3 tablespoons blanched slivered almonds
Instructions
- To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
- Mix together the spices in a small bowl.
- Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
- In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes.
- Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve.
- Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute.
- Using a fork fluff the couscous and place the grains on a serving plate.
- Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).
- Sprinkle almonds on top.
- Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.