Rachael Ray Every Day

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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