Moroccan Chicken Couscous

I have to admit I was completely at a loss for what to cook for dinner tonight, that actually happens to me quite often, how about you? (That's in fact why I started this blog...to help inspire me) Both kids were napping and I was enjoying some quiet time and decided to flip through some cookbooks for inspiration. This recipe caught my eye and it turned out to be very tasty. It's a subtle blend of warm spices (not spicy) infused into a delicious broth, with vegetables and chicken and fluffy couscous to soak it all up. If I had planned ahead I would have served this with some warm Naan flatbread, but alas I did not, so we had it with some European French bread I bought this morning while grocery shopping (while hungry), it was still delicious. Enjoy!

Recipe (Serves 4)
Ingredients:
1/2 tablespoon olive oil
3 carrots, cut into 1-2 inch chunks
1 onion, thinly sliced
8 boneless, skinless chicken tenders
2-3 zucchini, cut into 1-2 inch chunks
1/2 teaspoon ground ginger
1/4 teaspoon curry powder (or ground tumeric)
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
salt & pepper
1 (14.5oz) can diced tomatoes, drained
1 (15oz) can garbanzo beans (aka chickpeas), drained & rinsed
1 3/4 cups reduced-sodium chicken broth
1 cup whole wheat couscous
1/2 tablespoon butter
chopped cilantro for garnish

Directions:
1. In a large pot add 1/2 tablespoon olive oil and onions and saute over medium-high heat about 1 minute, add the carrots, chicken and zucchini, saute another 1-2 minutes.
2. Add the spices; ginger, curry powder, cinnamon, chili powder, ~1/2 teaspoon salt and 1/8 teaspoon black pepper, stirring to toast the spices so they release their oils, about 1 minute. Add the tomatoes, garbanzo beans, 3/4 cup of water and the chicken broth. Bring to a simmer over medium heat. Cover and cook for ~15 minutes, stir occasionally.
3. For the couscous, fill a small pot with 1 cup water, ~1/2 tablespoon butter and 1/4 teaspoon of salt, bring to a boil. Remove from heat. Add 1 cup whole wheat couscous, stir to combine, cover and let sit about 5 minutes. After 5 minutes, remove lid and fluff with a fork, how easy is that?
4. Once the chicken is cooked through to an internal temperature of 165'F, remove the chicken to a cutting board and dice into bite sized chunks then return to the pot. Simmer another 5 minutes uncovered to allow the sauce to reduce slightly.
5. To serve, spoon the chicken vegetables and broth over couscous in a shallow bowl and serve immediately. Garnish with fresh chopped cilantro.

Recipe adapted from: Everyday Food Cookbook