Italian Chicken and Couscous

I know this is very close to Liz's Chicken Milano, but it is WONDERFUL, and the couscous is fun (because that is just how dull my life is, apparently). :) This recipe is courtesy of Betty Crocker.

1 T. olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14.5 oz) stewed tomatoes, drained and 1/2 c. liquid reserved
1 pound bonelss, skinless chicken breast halves, cut into 1/2-inch strips
1 medium onion, thinly sliced and separated into rings (it looks like a ton, but use it all)
1 1/2 t. chopped fresh or 1/2 t. dried oregano leaves
1/8 t. pepper
1 1/2 c. chicken broth
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
1/2 package (10-ounce size) couscous (3/4 cup)

1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors (I just used canned diced tomatoes instead of stewed); remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.