Curried Couscous and Chicken

Before meeting Shea, I primarily ate vegetarian meals.  I never really liked the taste or texture of most meats and didn't really know how to season stuff.  I just ate a lot of tofu!  I purchased the "Quick fix Vegetarian" cookbook and quickly went through many of the recipes.  The following recipe is from this cookbook and is a favorite for Shea.  Of course, with some added chicken breast!!!  The flavor of the zucchini is wonderful against the curry powder.  We often wish there was more zucchini.  Don't skimp on it!

We made this again last week and used up the last of our couscous.  Such a bummer because I haven't seen couscous in stores for over a year down here.  Everyone enjoy this meal for us!

Curried Couscous, Chicken, and Vegetables

2-3 chicken breasts
salt, pepper, and coriander
EVOO

1 tablespoon EVOO
1/2 small onion, diced
2 small zucchini, halved lengthwise and thinly sliced crosswise
1/2 red bell pepper, diced or thinly sliced
1 clove garlic, minced
1 1/2 tablespoons curry powder, plus additional to taste
1/2 cup peas
1 (16 oz) can chickpeas, drained and rinsed
2 cups broth
1 1/2 cups couscous
salt and pepper to taste
fresh chopped cilantro

1. Season chicken with salt, pepper, and coriander.  Heat EVOO in a skillet and cook chicken until done, about 6 minutes each side.  Set aside.

2. While the chicken is cooking, heat EVOO in a large skillet over medium heat.  Add onions, red bell pepper, and minced garlic and cook until onions begin to get soft.  Add zucchini slices and cover with a lid, cooking for about 2 more minutes to get the zucchini softened. 

3. Stir in curry powder. 

4. Add peas, chickpeas, and broth and bring to a boil.

5. Stir in couscous and season to taste with salt and pepper.  If you want a spicier dish, add more curry powder, too.  Remove from heat, cover, and let stand for 5 minutes to allow the couscous to cook. 

6. To serve, fluff the couscous with a fork and transfer to plate.  Add chicken breast and cilantro.

Bon appetit!