1. Heat 1 Tbsp. of the oil in a large pot over medium-high heat. Add chicken, curry powder or garam masala, and paprika. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a plate and cover with foil.

2. Add remaining 1 Tbsp. oil to same pot. When hot, add squash, onion, ginger, garlic, pepper, and salt. Cook and stir until onion is softened and squash begins to brown, about 8 minutes.

3. Increase heat to high and add tomatoes, broth, and carrot juice; stir to mix. Bring to a boil and add couscous and chopped cilantro or parsley. Stir well and turn off heat. Cover pot and let sit for 5 minutes.

4. Remove lid and fluff couscous with a fork. Divide among 6 plates and top each with a portion of reserved chicken, along with any cooking juices. Garnish with a cilantro or parsley sprig if desired and serve immediately.

Source: Hannaford fresh Magazine, January - February 2014