6 Servings 30 min Cook
2 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
1 Medium (2-1/2" dia) Onions
3/4 Tbsp, whole Cumin
1/2 Tbsp Ginger
1/4 Tbsp Paprika
1/4 Tbsp Coriander Seed
0 Tbsp Cinnamon
1/2 Tsp Salt
3 Cup Chicken Broth
2 Cup, cubes Squash
1 Can (15 oz) Tomatoes
1 1/2 Cup Couscous
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken and onion; cook 3 minutes, stirring frequently, until chicken is golden brown and onion is translucent
Stir in spices and 1/4 teaspoon salt; cook 1 minute.
Stir in 1 cup chicken broth, squash, and tomatoes.
Bring to a boil, reduce heat, cover and simmer 20 minutes or until chicken is done and squash is tender.
Meanwhile, bring remaining 2 cups chicken broth to a boil in a saucepan over medium-high heat.
Whisk in couscous and remaining 1/4 teaspoon salt.
Remove from heat, cover, and let stand 5 minutes.
Fluff with fork.
Spoon couscous into a serving bowl or individual plates and top evenly with chicken mixture.
Drizzle evenly with pan juices.