Instructions: In 12-inch skillet over medium-high heat, in hot oil, cook chicken until well browned on all sides. With slotted spoon, remove chicken to plate. Reduce heat to medium. In drippings remaining in skillet, cook carrots and onion 5 minutes. Add garlic; cook 2 minutes longer, stirring frequently.

Add chicken broth, couscous, Tabasco sauce, salt and chicken chunks. Heat to boiling, then reduce heat to low, cover and simmer 5 minutes. Stir in raisins or currants, almonds and parsley or mint.

This recipe yields 8 servings.

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