Moroccan Chicken

So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.

In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 4 tablespoons water.

Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.

Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.

For couscous: In a small saucepan, bring 1 1/3 cup water to a boil. Stir in couscous; season with salt. Remove from heat; cover and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with fork.