by: Ellie Mathews, Seattle, Washington

Sorry, I didn't format it, but I did make it - really easy and really good. I used olive oil, rice, my own salsa, and dried cranberries instead of the currants (because I had the cranberries and not the currants). I didn't remove the skin (hanging my head!) Next time I make this, I will probably pop it in the crockpot after I brown the chicken.

While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside.

Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.

In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous.

4 servings