Chicken with Couscous

Recipe View In a medium saucepan, bring 2 cups of chicken broth to a boil. (2 minutes)

Recipe View Stir in the couscous and 1 1/2 teaspoons of olive oil. (1 minute)

Recipe View Turn off the heat, cover the saucepan, and let it stand for 10 minutes, allowing the couscous to absorb the broth and become fluffy. (10 minutes)

Recipe View Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium heat. (2 minutes)

Recipe View Add the cubed chicken, season generously with salt and pepper. (1 minute)

Recipe View Cook, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear. Ensure an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C). (8 minutes)

Recipe View Remove the cooked chicken from the skillet and set aside. (1 minute)

Recipe View In the same skillet, heat the remaining 1 1/2 teaspoons of olive oil over medium heat. (1 minute)

Recipe View Add the sliced carrot and jalapeño peppers; sauté for about 2 minutes, stirring frequently, until they begin to soften. (2 minutes)

Recipe View Mix in the diced zucchini, green onions, 1/4 cup of chicken broth, and grated ginger. Cook and stir until the vegetables are tender, about 5 minutes. (5 minutes)

Recipe View In a small bowl, whisk together the remaining 1 cup of chicken broth, curry powder, cornstarch, and ground coriander until well blended and smooth. (2 minutes)

Recipe View Pour the mixture over the vegetables in the skillet. Return the cooked chicken to the skillet. (1 minute)

Recipe View Continue cooking, stirring gently, until the chicken is coated in the sauce and the sauce has thickened to your desired consistency, about 2 minutes. (2 minutes)

Recipe View Serve the fragrant chicken and vegetable mixture over a bed of fluffy couscous. Garnish with fresh herbs, if desired, and enjoy! (1 minute)