Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Here's a quick main dish with a Moroccan touch. Kick this dinner off with a fresh spinach salad tossed with orange wedges.

Recipe by Cooking Light April 2000


Recipe Summary test

2 servings (serving size: 3 chicken tenders and 1 cup couscous)


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with salt and pepper. Heat oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes or until done, turning after 2 minutes. Combine preserves and vinegar in a bowl; add chicken. Keep warm. Add broth to pan, scraping pan to loosen browned bits; add apricots. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Gradually stir in couscous; top with chicken mixture. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.


Nutrition Facts

374 calories; calories from fat 8%; fat 3.3g; saturated fat 0.6g; mono fat 1.3g; poly fat 0.6g; protein 33.3g; carbohydrates 53.2g; fiber 3.5g; cholesterol 66mg; iron 2.7mg; sodium 474mg; calcium 27mg.