Green-Olive Chicken and Couscous |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A Rachael Ray Magazine recipe that I've only made without the chicken (girlfriend is vegan). I think next time I make this I'll try crumbling in some seitan or fried tofu... Ingredients:
2 tablespoons extra virgin olive oil |
1 lb chicken breast, chopped |
1 onion, chopped |
1 zucchini, chopped |
2 garlic cloves, finely chopped |
1 teaspoon lemon zest, grated |
1 teaspoon lemon juice |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon fennel seed |
1 pinch ground cinnamon |
salt and pepper |
1 cup green olives, chopped |
4 cups chicken broth or 4 cups vegetable broth |
1 (10 ounce) box instant couscous |
1/4 cup flat leaf parsley, chopped |
1/4 cup mint leaf, finely chopped |
Directions:
1. In a skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the chicken and cook until lightly browned, 3-4 minutes. Add the onion, zucchini, garlic, lemon peel, crushed red pepper, fennel seeds and cinnamon; season with salt and pepper. Cook for 5 minutes, then add the olives and cook for 3 minutes more.
2. Stir in the broth and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and add the parsley, mint, and lemon juice; toss.
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