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1
Cut chicken into bite-size pieces.
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2
In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
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3
Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
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4
Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
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5
In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
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6
Stir in the couscous; cover.
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7
Remove pan from heat; let stand for 5 minutes.
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8
Fluff couscous with a fork.
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9
On individual plates, serve couscous with chicken and veggie mixture on top.
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10
Garnish with toasted almonds.
