6 boneless, skinless, chicken breast halves
2 cans (16 ounces each) Italian-style stewed tomatoes with juice
1 cup chopped onion
2 tablespoons chopped garlic
1-1/2 cups chopped, unpeeled, seeded zucchini
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 cup honey
Rinse the chicken and pat it dry; set aside. In a large Dutch oven, mix all of the ingredients except the chicken; stir to blend, and add the chicken. Turn to coat. Cover and cook for 45 minutes over medium-low heat, until the chicken is tender.
2-1/4 cups chicken broth
1 teaspoon ground turmeric
1/2 cup chopped roasted red bell pepper
1 package (10 ounces) couscous
In a medium saucepan, about 15 minutes before serving, combine the broth, turmeric, and roasted red pepper. Cover and bring to a boil. Remove the pan from the heat, stir in the couscous, and let stand for 5 minutes. To serve, spoon the couscous onto a serving platter, arrange the chicken on top, and pour the sauce from the Dutch oven over the chicken. Sprinkle with sesame seeds, if desired.
toasted sesame seeds, for garnish (optional)