Moroccan Chicken with Fruited Couscous

By á-3671

Ingredients

• 12 ounces skinless, boneless chicken breast, cut into bite sized strips
• 1/2 medium onion, thinly sliced
• 1 tbsp lemon juice
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1/4 tsp sugar
• 1/4 tsp ground black pepper
• 1/4 tsp ground cinnamon
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2/3 cup whole wheat couscous
• 1/4 cup dried apricots, halved
• 1/4 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
• 1/4 cup orange juice
• 1/4 cup sliced almonds, toasted
• 3 cups plain or flavored fat free greek yogurt

Preparation

Step 1

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.