Chicken Couscous Provencal
Recipe

Trim stem and end from eggplant; cut lengthwise into four portions. Cut each portion into 1/4-inch thick slices. Set aside.

Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side, or until golden and no longer pink inside. Remove from skillet, and keep warm.

Heat remaining 1 tbsp olive oil in same skillet; add eggplant, green bell pepper, onion, and celery. Sauté 2 minutes, stirring frequently. Drain tomatoes, reserving liquid in a 2-cup measuring cup. Add water to liquid to equal 1 ¾ cups. In medium saucepan, add chopped tomatoes, tomato liquid, contents of Spice Sack, and reserved chicken; bring to a boil. Cover; simmer 5 minutes.

Return mixture to a boil; stir in couscous. Cover; remove from heat, and let stand 5 minutes. Fluff couscous lightly with a fork before serving.