Lemon Curry Chicken with Green Olives & Couscous

Lemon and curry together is one of my favorite flavor combinations.  Then you add in the green olives, and my taste buds launch themselves into orbit!  

It's day two of getting myself back on track after a glorious Thanksgiving where we ate too much, relaxed, and completely enjoyed ourselves.  

This is a one pot meal, and you can nosh and not feel guilty.  

 Lemon Curry Chicken with Green Olives & Couscous

1 lb. chicken breasts 
1 lemon juiced
1 lemon sliced 
1 sweet onion (sliced)
1 bell pepper (any color) 
1 cup sliced green olives
3-4 garlic cloves
4-6 tbps. Madras curry powder 
1 1/2 cup chicken stock
1 cup organic wheat couscous
1/2 cup fresh parsley
salt and pepper
olive oil 

Salt and pepper the chicken breasts then brown in olive oil on medium-high in a large skillet about 4 - 5 minutes per side.  Remove from pan and set aside.  

In same skillet throw in sliced onions then bell pepper. 

Add garlic and let saute for 3 or 4 minutes.  I like to have a little texture left in the bell pepper, so I don't let it go too far in the pan.  Add the green olives.  

Cut the chicken breasts into 1 inch bite size pieces. 

Squeeze the juice of one lemon over the onion and veggies. Add chicken stock, Madras curry powder (add more or less depending on how hot you like it), wheat couscous, and chicken to the skillet and stir together. Bring mixture to a slight boil. Placed sliced lemons on top, cover with a lid,  and remove from heat.  Let stand 5 minutes. 

Uncover and fluff with a fork!  Then add some parsley on top for color and a nice freshness. 

Scoop and serve!  My fiance went back for seconds on this one, and when he does that it always makes me smile.  This dish also saves well in the fridge and is just as good the next day for left overs!  

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