Low sodium chicken stock (use amount as directed on couscous box)
One 10 oz box couscous (or 1 cup quinoa)
¼ cup parsley, chopped
¼ cup mint leaves, chopped
Salt & pepper
hot sauce (optional)
Method
Heat olive oil in a large skillet. Add the chicken and cook until lightly browned, 3 minutes. Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper. Cook for 3-5 minutes, then add the olives. Cook for 3 more minutes.
Stir in the chicken stock 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 then add the parsley, mint and lemon juice. Toss to combine. If you are so inclined, sprinkle some hot sauce on it and enjoy!
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/03/19/chicken-vegetable-couscous/