Chicken And Veggie Couscous - cooking recipe

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 almonds, toasted
1/4 cup chopped fresh parsley (optional)

Preparation

Heat oil in a 12-inch skillet over med-high heat.
Add chicken and cook until well browned on all sides.
With a slotted spoon, remove chicken to a plate.
Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.
Add garlic and cook 2 minutes more, stirring frequently.
Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.
Stir chicken broth, pepper sauce, curry powder, salt and chicken.
Bring to a boil, add couscous, cover and remove from heat for 5 minutes.
Stir in almonds and parsley.