Couscous Royale

Step 1

Pat the chicken breast dry with paper towels, then cut crosswise into 3/4-inch-thick slices. This exposes more surface area for faster cooking.

Step 2

Slice the onion lengthwise from root to tip into half-moons about 1/4 inch thick.

Step 3

Cut each carrot lengthwise in half, then slice diagonally into 1/4-inch-thick ovals.

Step 4

Cut the zucchini lengthwise in half, then slice diagonally into 1/4-inch-thick half-moons.

Step 5

Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when tilted, about 90 seconds.

Step 6

Add the chicken slices in a single layer and cook without moving for 3 minutes until the surface turns light golden, then flip each slice and cook 2 minutes more until cooked through. Transfer to a clean plate.

Step 7

Add the remaining 1.5 tablespoons oil to the same skillet, then add the onion slices. Stir once every 30 seconds for 4 minutes until the edges begin to turn golden.

Step 8

Stir the carrot slices into the onion and cook, stirring once every 30 seconds, for 3 minutes until the carrots soften slightly.

Step 9

Add the zucchini and cook, stirring once every 30 seconds, for 2 minutes until just tender.

Step 10

Stir the spice mix (cumin, paprika, and cinnamon) into the vegetables for 30 seconds until fragrant.

Step 11

Pour in the chicken broth and bring to a boil, stirring occasionally, about 2 minutes.

Step 12

Stir in the couscous until fully submerged, then remove from heat and cover with a tight-fitting lid.

Step 13

Let sit covered for 5 minutes until the couscous absorbs all the liquid and becomes fluffy.

Step 14

Fluff the couscous with a fork, then nestle the cooked chicken slices on top.

Step 15

Taste and sprinkle with salt and pepper as needed.