In a large skillet, heat
2 tablespoons olive oil over
medium heat. Season the chicken
with salt and pepper, add to the
pan and cook, turning once, until
cooked through, about 10 minutes.
Transfer to a work surface, let cool,
then shred; reserve the skillet.
Meanwhile, in a large saucepan,
bring 2 cups chicken broth and
1 tablespoon olive oil to a boil;
season with salt and pepper. Add
the couscous, cover and remove
from the heat; let stand for
5 minutes, then fluff with a fork.
In the reserved skillet, heat the
remaining 1 tablespoon olive oil
over medium heat. Add the onion
and cook until softened, about
5 minutes. Add the broccoli and
the remaining 1 cup chicken broth
and simmer for 5 minutes. Stir in
the chicken, raisins, parsley and
couscous; season with salt and
pepper. Toss with the almonds
before serving.