Ingredients
-
2
-
1
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1
-
-
1
-
4
-
1
-
1/4
Directions
Green-Olive Chicken and Couscous, 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 , 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
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Steps
|
1
Done
|
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
Done
|
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. |
