Spiced Chicken & Couscous - chicken broth

Method

• To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves.
• Trim out the soft seeded center.
• Cut the halves lengthwise into strips about 1/2 inch thick on the outside.
• For color variation, you can replace one of the zucchini with a yellow summer squash.
• Mix together the spices in a small bowl.
• Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
• In a large saucepan bring the water, broth, hot sauce to a boil.
• Add in the remaining spice blend.
• Reduce to a high simmer and cook 3 minutes.
• Place the couscous in a covered bowl along with the lemon juice.
• Add 1 1/3 cups of the hot spiced broth from the saucepan and cover.
• Let it sit until you are ready to serve.
• Add the chicken and carrots to the simmering broth and cook for 3 minutes.
• Add the zucchini and cook an additional 2 minutes.
• (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier.
• Just make sure the total cooking time is the same.)
• Add the currants or raisins and cook for a final minute.
• Using a fork fluff the couscous and place the grains on a serving plate.
• Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous.
• (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.
• ).
• Sprinkle almonds on top.
• Serve the spicy broth alongside.
• If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.