Moroccan Chicken with Couscous

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 9%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34g
  • Carbohydrate: 38.3g
  • Fiber: 3.3g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 506mg
  • Calcium: 0.0mg

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.
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