Moroccan Chicken with Couscous

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

Preparation

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.