• 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
• A pinch of ground cinnamon
• Salt and pepper
• 1 cup green olives, chopped
• 4 cups chicken stock (32 ounces)
• One box instant couscous (10 ounces)
• 1/4 cup flat leaf parsley leaves, chopped
• 1/4 cup mint leaves, finely chopped

In a skillet with a tight-fitting lid, heat the EVOO, two turns of the pan, over medium-high heat. Add the chicken and cook until lightly browned, 3-4 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.

Stir in the chicken stock 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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