Chicken Couscous from a recipe ripped out of a magazine in the waiting room of my dr's office
Makes: 4 servings. Prep: 10 minutes. Cook: 10 minutes.
1 tablespoon olive oil
1 large onion, thinly sliced
1 pound boneless, skinless chicken breasts, cubed
1/2 tsp. salt
1/4 tsp. black pepper
2 cups chicken broth
3 cloves garlic, thinly sliced
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cayenne (optional)
1/2 cup shredded carrot
1/2 cup raisins
1 cup couscous
1/2 cup slivered almonds, toasted
(This is where the rip is in my recipe. So, I just made the rest up as I went along!)
1) Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook until no longer pink. Remove from heat.
2) Add carrots and onion to the pan. Cook 5 minutes or until onions are translucent. Add garlic; cook one more minute. Add cumin, cinnamon, ginger and cayenne; cook 30 seconds longer. Add broth, raisins, and chicken; bring broth to a boil.
3) Stir in couscous, cover and remove from heat. Let couscous stand 10 minutes until all water is absorbed.
4) Stir in toasted almonds.