Moroccan Chicken Breasts with Fennel, Carrots, & Couscous — tastebook.com

Chicken Breasts with Fennel, Carrots, & Couscous from the Power Foods cookbook. After the chicken is browned and the vegetables are sautéed, the meat is braised until fork-tender. Orange juice adds vitamin C and brightens up the dish, but you can omit it and increase the chicken stock by half a cup. 1 cup water 2/3 cup couscous 4 boneless, skinless chicken breast halves (6 to 8 ounces each) 1 3/4 teaspoons paprika Coarse salt and freshly ground pepper 2 tablespoons neutral-tasting oil, such as canola or safflower 1 fennel bulb, trimmed, cored, and thinly sliced 3 large carrots, peeled and thinly sliced 1 teaspoon ground cumin 2/3 cup dried apricots, preferably unsulfured, chopped 1/2 cup oil-cured pitted black olives, halved 1/2 cup fresh orange juice 1/2 cup homemade or reduced-sodium store-bought chicken broth

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