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Moroccan Chicken with Couscous

Prep time 7 mins
Cook time 12 mins
Yield 4 servings.

Ingredients

  • 1 pound skinned, boned chicken breast halves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon minced garlic (about 1 clove)
  • 1 (16-ounce) can no-salt-added chicken broth
  • 1 cup frozen English peas, thawed
  • 1 cup couscous, uncooked
  • 1/4 cup chopped fresh cilantro or 1 tablespoon plus 1 teaspoon dried cilantro

Nutrition Information

  • calories 329
  • caloriesfromfat 9 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 34 g
  • carbohydrate 38.3 g
  • fiber 3.3 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 506 mg
  • calcium 0.0 mg

How to Make It

  1. Cut chicken lengthwise into 1-inch-wide strips. Combine ginger and next 3 ingredients. Sprinkle evenly over chicken; set aside.

  2. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken and garlic; cook 3 minutes or until chicken is lightly browned. Add broth and peas; bring to a boil. Reduce heat, and simmer 2 minutes or until chicken is done. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with cilantro.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook