Ingredients:

• 3/4 pound boneless, skinless Chicken thighs, cut into 1/2-inch strips
• 1/2 teaspoon salt
• 2 tablespoons Olive oil
• 1/2 cup chopped red Onion
• 1 medium-sized zucchini, shredded
• 1/3 cup drained and chopped sun-dried Tomatoes
• 2 1/2 cups Chicken broth
• 3 tablespoons golden Raisins
• 1 1/2 teaspoons ground cumin
• 1 teaspoon crumbled Saffron threads
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground Nutmeg
• 1/4 teaspoon ground white pepper
• 1 cup uncooked couscous
• 3 tablespoons chopped fresh Cilantro leaves, for garnish

Method:

1. Sprinkle the chicken with salt.
2. Place the olive oil in a large oven over medium heat. Add the chicken, onion, zucchini and tomatoes.
3. Cook for about 4 to 6 minutes. Stir until the chicken is no longer pink and the vegetables are tender
4. Add all remaining ingredients except the couscous and cilantro.
5. Bring to a boil over high heat. Stir in the couscous, cover, and remove from heat.
6. Let it stand for 5 to 7 minutes or until the liquid is absorbed.
7. Fluff the couscous with a fork. Serve sprinkled with cilantro.