Chicken and Veggie Couscous

Ingredients

• 1/4 cup olive oil
• 2 lbs chicken breasts, boneless, skinless cut into 1 inch cubes

• 1 (10 ounce) bag matchstick cut carrots
• 2 medium onions, diced (I just throw them in the food processor)
• 3 large garlic cloves, minced
• 1 cup of cubed zucchini

• 2 (13 3/4 ounce) cans chicken broth

• 1 (10 ounce) box of quick cooking couscous
• 2 teaspoons pepper sauce (i.e. Tabasco)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1 cup slivered almond, toasted
• 1/4 cup chopped fresh parsley (optional)

Directions

1. 1

   Heat oil in a 12-inch skillet over med-high heat.

2. 2

   Add chicken and cook until well browned on all sides.

3. 3

   With a slotted spoon, remove chicken to a plate.

4. 4

   Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.

5. 5

   Add garlic and cook 2 minutes more, stirring frequently.

6. 6

   Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.

7. 7

   Stir chicken broth, pepper sauce, curry powder, salt and chicken.

8. 8

   Bring to a boil, add couscous, cover and remove from heat for 5 minutes.

9. 9

   Stir in almonds and parsley.