1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1/2 cup golden raisins
2 medium carrots, cut into thirds 3/4 cup water
1 cup uncooked whole wheat couscous
1/4 cup chopped fresh parsley
2 tablespoons honey
2 tablespoons slivered almonds, toasted
How to Make It
Combine first 9 ingredients in a small bowl. Rub chicken with the spice mixture.
Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium heat. Add chicken; cook 6 minutes, turning to brown on all sides. Remove chicken from pan; keep warm.
Heat remaining 1 teaspoon oil in pan. Add onions and garlic; sauté 2 minutes or just until lightly browned. Add 1 1/3 cups broth, scraping bottom of pan to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 50 minutes. Stir in raisins and carrots; cook, uncovered, 20 minutes or until carrots are tender.
Meanwhile, bring remaining broth and 3/4 cup water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Add parsley; fluff with a fork. Serve chicken mixture over couscous. Drizzle honey evenly over chicken mixture, and sprinkle with almonds.