2 boneless, skinless chicken breast halves (tenderloins removed)
1 tablespoon olive oil
2 cups no-salt-added chicken broth
1 tablespoon lemon juice
Heat oil in a Dutch oven or sauté pan with tight-fitting lid over medium heat.
Once oil shimmers, add onion, carrot, garlic, chicken, raisins, turmeric and cumin, stirring to combine.
Increase heat to medium-high; once liquid starts bubbling at edges, reduce heat to medium-low, cover and cook 5 to 10 minutes or until couscous is tender and chicken is cooked through.