Spiced Chicken & Couscous

Ingredients

• 3 cups fat-free chicken broth
• 2 cups water
• 1/4-1/2 teaspoon hot pepper sauce
• 1 1/3 cups couscous
• 2 teaspoons lemon juice
• 1 lb boneless skinless chicken thighs or boneless skinless chicken breast, cut into 1 1/2 inch cubes
• 3 zucchini (medium or large cut into strips, see preparation notes below)
• 2 carrots, cut into 3 inch strips
• 1/4 cup currant or dark raisin
• 3 tablespoons blanched slivered almonds

Spice Blend

• 1 1/2 teaspoons cumin
• 1 teaspoon turmeric
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon coriander
• 1/2 teaspoon black pepper

Directions

1. 1

   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.

2. 2

   Mix together the spices in a small bowl.

3. 3

   Sprinkle 1/3 of the spice blend and rub into the chicken cubes.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Using a fork fluff the couscous and place the grains on a serving plate.

8. 8

   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.).

9. 9

   Sprinkle almonds on top.

10. 10

    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.