African Chicken Stew over Couscous

Sometimes, ahem, there is nothing better than a quickie.  And this stew is a quickie!  The warmth from the North African spices (cinnamon, turmeric, and cumin) is the perfect thing to fill your belly on a chilly fall evening.  The chicken here comes out perfectly moist.  I think the raisins are my favorite part of this...they balance out the spices and the savory vegetables well.  But I imagine some of you are raisin-haters, so feel free to leave them out!

African Chicken Stew over Couscous
adapted from Desperation Dinners, by Beverly Mills and Alicia Ross
serves 4-6

Ingredients:
1 can fat free, reduced sodium chicken broth
1 box (about 10oz) couscous
3 boneless, skinless chicken breasts
2 tsp canola oil
1 medium onion
10-12 peeled baby carrots (to yield about 1/2 cup sliced)
2 medium zucchini or summer squash
2 tsp minced garlic (fresh or bottled, I won't tell if you don't)
1 can no salt-added stewed tomatoes
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp turmeric
black pepper
1 tsp honey
1 generous cup frozen tri-color pepper stir-fry blend
1/2 cup raisins
1 small can (7 oz) chickpeas, drained and rinsed

Directions:
1. Bring the chicken broth to a boil in a small sauce pan.
2. In a large saucepan, heat the canola oil over medium heat.  Meanwhile, slice the carrots and add to the large saucepan as you slice.  Slice the onion and then add that as well.  Follow with the summer squash, adding to the pan as you slice.
3. Once the broth comes to a boil, add the box of couscous.  Cover, and remove from the heat.  Let it steam for 5 minutes and the fluff with a fork.  Cover to keep warm while the stew is cooking.
4. Pound the chicken breast with a meat mallet to about 1/2 inch thickness.  This step is optional, but I prefer my chicken pounded for one reason or another!  Cut the chicken into 1 inch chunks.
5. Add the chicken and the garlic to the large sauce pan.  Stir.  Turn the heat up to high and cover and cook for 2 minutes.
6. Add the stewed tomatoes, the cinnamon, cumin, turmeric, and honey.  Follow with a generous sprinkling of black pepper.  Add the frozen pepper blend and the raisins.  Bring the mixture up to a boil, and stir thoroughly. 
7. Cover the pot and adjust the heat to maintain an active simmer.  Cook for an additional 10 minutes, or until the chicken is cooked through.
8. Serve the stew over generous helpings of couscous.