Chicken with Couscous Recipe

In a medium saucepan bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat cover and let stand 10 minutes.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken season with pepper and cook until no longer pink and juices run clear. Remove chicken from the skillet and set aside.

Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot and saute about 2 minutes. Mix in the zucchini green onions ginger and 1/4 cup chicken broth. Continue to cook and stir until tender about 5 minutes.

In a small bowl blend the remaining 1 cup chicken broth with curry powder coriander and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.