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Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground red pepper
- 2 1/2 cups chopped skinless, boneless chicken breast
- 1 tablespoon olive oil
- 1 cup (1/2-inch) cubed peeled butternut squash
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (15-ounce) can no-salt-added chickpeas, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups boiling water
- 1 cup uncooked couscous
- 1/4 cup toasted sliced almonds
- 1 teaspoon grated orange rind
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Combine salt, cumin, cinnamon, ginger, and red pepper. Sprinkle mixture over chicken. Heat a large skillet over medium-high heat. Add olive oil. Sauté chicken 4 minutes. Stir in butternut squash, chicken broth, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until squash is tender. Combine boiling water and couscous. Cover; let stand 5 minutes. Stir in almonds and orange rind.
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