North American Chicken Couscous - cooking recipe

Ingredients

1 lb boneless skinless chicken breast
2 medium onions, cut into thin wedges
1 teaspoon bottled minced garlic
1 tablespoon olive oil
16 peeled baby carrots
2 1/2 cups chicken broth
2 medium zucchini, quartered and cut into 2-inch wide pieces
1/2 cup raisins
2 -3 teaspoons curry powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups quick-cooking couscous
1/4 cup slivered almonds, toasted

Preparation

Cut chicken into bite-size pieces.
In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
Stir in the couscous; cover.
Remove pan from heat; let stand for 5 minutes.
Fluff couscous with a fork.
On individual plates, serve couscous with chicken and veggie mixture on top.
Garnish with toasted almonds.