Green-Olive Chicken and Couscous Rachael Ray   From Every Day with Rachael Ray September 2008 SERVES 4 2 tablespoons extra-virgin olive oil (EVOO) 1 pound skinless, boneless chicken breasts, chopped 1 onion, chopped 1 zucchini or summer squash, chopped 2 cloves garlic, finely chopped 2 teaspoons grated peel and juice of 1 lemon 1/2 teaspoon crushed red pepper 1/2 teaspoon fennel seeds Pinch ground cinnamon Salt and pepper 1 cup green olives, chopped One 32-ounce container (4 cups) chicken broth One 10-ounce box instant couscous 1/4 cup flat-leaf parsley leaves, chopped 1/4 cup mint leaves, finely chopped 1. In a skillet with a tight-fitting lid, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook until lightly browned, 3 to 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. Stir in the chicken 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.

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