| 1 | tb | Vegetable oil |
| 1 | | Fresh jalapeno pepper, seeded, minced |
| 1/4 | ts | Ground coriander |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground cinnamon |
| 2 | | Whole chicken breasts, skinned, boned, cut into 1-1/2-inch chunks |
| 2 | sm | Carrots, sliced diagonally 1/4-inch thick |
| 1 | sm | Onion, diced (1/2-inch) |
| 1/2 | | Acorn squash, seeded, pared, cut into 1/2-inch dice |
| 3 1/2 | c | Chicken broth |
| 1 | md | Zucchini, scrubbed, cut into 1/2-inch dice |
| 14 | oz | Whole tomatoes, coarsely chopped, liquid reserved |
| 1/3 | c | Raisins |
| 1/2 | c | Canned chick-peas, rinsed |
| 1/4 | ts | Salt |
| 4 | tb | (1/2 stick) unsalted butter |
| 2 | c | Couscous |
| 1/4 | c | Slivered almonds, toasted |
| 1 | tb | Minced fresh mint |
