Moroccan Chicken Stew

2 Tb. oil
1 c. couscous
4 chicken breasts, cut into bite size pieces
1 carrot, peeled & thinly sliced
1 1/2 tsp. fresh grated ginger
1 zuchini, thinly sliced
1 1/2 tsp. curry powder
1 tsp. cornstarch
3 1/4 c. chicken broth
3 green onions, sliced
1 tsp. thyme

Cook couscous according to package with 2 c. chicken broth. Cook chicken in oil. Remove chicken. Add carrots, zuchini, thyme, curry powder, & ginger. Saute and add 1 c. broth and green onions, bring to simmer. Add cornstarch to remaining 1/4 c. of broth - add to vegetables. Add chicken back to vegetables. Season w/salt and pepper. Serve over couscous.