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1
To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves.
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2
Trim out the soft seeded center.
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3
Cut the halves lengthwise into strips about 1/2 inch thick on the outside.
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4
For color variation, you can replace one of the zucchini with a yellow summer squash.
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5
Mix together the spices in a small bowl.
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6
Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
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7
In a large saucepan bring the water, broth, hot sauce to a boil.
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8
Add in the remaining spice blend.
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9
Reduce to a high simmer and cook 3 minutes.
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10
Place the couscous in a covered bowl along with the lemon juice.
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11
Add 1 1/3 cups of the hot spiced broth from the saucepan and cover.
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12
Let it sit until you are ready to serve.
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13
Add the chicken and carrots to the simmering broth and cook for 3 minutes.
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14
Add the zucchini and cook an additional 2 minutes.
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15
(I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier.
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16
Just make sure the total cooking time is the same.)
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17
Add the currants or raisins and cook for a final minute.
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18
Using a fork fluff the couscous and place the grains on a serving plate.
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19
Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous.
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20
(Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.
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21
).
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22
Sprinkle almonds on top.
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23
Serve the spicy broth alongside.
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24
If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.
