- 14 ounces skinless, boneless chicken breast halves
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 cups zucchini, cut in half lengthwise and sliced
- 1 (14.5 ounce) can crushed tomatoes
- 1 cup vegetable stock
- 1 1/4 cups couscous
- 1 3/4 cups boiling water
- 7 ounces sugar snap peas
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 teaspoons butter
- Salt and fresh-ground pepper
- Chopped fresh cilantro
- Cut the chicken on the diagonal into strips about 1/2 inch thick. Heat half the oil in a wok or heavy-bottomed skillet over medium-high heat. Add the chicken, onion, and garlic and saute, stirring constantly, until the chicken turns white with golden brown flecks, 2 minutes.
- Reduce the heat to low and add the cumin, coriander, and cinnamon stick. Saute, stirring constantly, 1 minute. Stir in the zucchini, then add the tomatoes with their juice and the stock. Simmer 5 minutes, stirring occasionally.
- Meanwhile, put the couscous in a saucepan and pour the boiling water over. Add the remaining 1 tablespoon oil. Stir well, cover, and leave to soak, off the heat, 5 minutes.
- Add the sugar-snap peas and chickpeas to the chicken mixture. Simmer 5 minutes longer, stirring frequently.
- Stir the butter into the couscous and simmer over medium heat 3 minutes, using a fork to separate and fluff the grains. Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped cilantro.