1 1/2 Tbsp extra virgin olive oil
1 lb boneless, skinless chicken breasts, cut into 3/4" pieces
1 small onion, quartered and thinly sliced
1/2 tsp kosher salt
1/4 tsp ground pepper
1 carrot shredded
3 garlic cloves, minced
Dash of ground cinnamon (the original recipe called for 1 Tbsp)
1 can of chicken broth
1/2 -3/4 cup green peas
1 cup couscous
1/2 cup salted pistachios or slivered almonds
1/2 cup sliced green onions (greens only)
Heat large skillet over medium high heat. Heat the oil. Add the chicken and onion, sprinkle with the salt and pepper and cook for 5 min, or until lightly browned, stirring frequently. Add the carrot, garlic, and cinnamon and cook for 30 seconds or until aromatic.
Stir in the broth and peas. Bring to a boil, reduce heat to med-low, and simmer for 1-2 min, or until the chicken is no longer pink in the center. Stir in the couscous. Cover and remove from the heat. Let site for 5 min or until the liquid is absorbed. Stir in nuts and green onions. Serve immediately.
*This recipe is adapted from a recipe I got out of the book Chicken and Egg. In her recipe she has raisins, but because my hubby has a serious dislike for fruit and meat together I opted to put the peas in.