Ingredients
- 2 tbs olive Oil
- 1 pound skinless, boneless chicken breasts
- 1 onion
- 1 zucchini
- 2 cloves of garlic
- 1 cup green olives
- 4 cups chicken broth
- 10 oz. box instant couscous
- 2 tsp grated lemon peel
- Juice of one lemon
- 1/2 tsp crushed red pepper
- 1/2 tsp fennel seeds
- Pinch of cinnamon
- Salt and pepper
- 1/4 cup parsley
- 1/4 cup mint
Instructions:
Heat olive oil over medium high in a non stick pan. Chop chicken breast into one inch cubes and sauté for approximately 3 minutes or until the chicken is browned.
Chop zucchini and onion, mince garlic and add them to the pan with the chicken. Add in lemon peel, crushed red pepper, fennel seeds, cinnamon, and salt and pepper.
Continue cooking the chicken for another 5 minutes. Add the olives, and sauté for an additional 3 minutes.
Pour chicken broth into the pan, and allow it to come to a boil. Add in the couscous and cover the skillet. Turn off the heat, but leave skillet on the burner. Let sit for approximately 5 minutes to allow the couscous to cook. Fluff the couscous using a fork, and garnish with the lemon juice, mint, and parsley.
