Moroccan Chicken with Fruited Couscous

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Moroccan Chicken with Fruited Couscous

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    ounces skinless, boneless chicken breast, cut into bite sized strips

  • ½

    medium onion, thinly sliced

  • 1

    tbsp lemon juice

  • 1

    tsp paprika

  • ½

    tsp salt

  • ½

    tsp ground ginger

  • ½

    tsp ground cumin

  • ¼

    tsp sugar

  • ¼

    tsp ground black pepper

  • ¼

    tsp ground cinnamon

  • 2

    cloves garlic, minced

  • 2

    tbsp olive oil

  • cup whole wheat couscous

  • ¼

    cup dried apricots, halved

  • ¼

    cup raisins

  • 2

    tbsp red wine vinegar

  • 1

    tbsp slivered almonds

  • 1

    tsp olive oil

  • 1

    pound fresh green beans, trimmed

  • 2

    tsp finely shredded orange peal

  • ¼

    cup orange juice

  • ¼

    cup sliced almonds, toasted

  • 3

    cups plain or flavored fat free greek yogurt

Directions

1. In a large bowl toss chicken, onion, lemon juice, paprika, 1/4 tsp of the salt, ginger, cumin, sugar, pepper, cinnamon, and garlic. In a large skillet heat 1 tbsp of oil over medium high heat. Add chicken mixtures; stir fry until chicken is cooled through and onion is lightly browned. 2. Meanwhile, prepare couscous according to package directions, adding apricots and raisins for the last 5 minutes of cooking. Stir vinegar and 1 tbsp oil into couscous just before serving. Sprinkle each serving with 1/2 tsp of slivered almonds. 3. For beans, in a 12" skillet heat the 1 tsp over medium high heat. Add beans, the remaining 1/4 tsp salt and the orange peel; toss to coast. Add orange juice. Bring to boiling; reduce heat. Cook, covered for 8 to 10 minutes or until crisp tender. Sprinkle with almonds just before serving.


Nutrition

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