Chcken Couscous

By dette

Dried fruit and warm spices such as ginger, cayenne and cinnamon are common in Morocan cooking.

Ingredients

• 1 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/8 tsp cayenne pepper
• 1 # skinless bonelss chicken breast, cut into strips
• 1 tbsp olive oil
• 1 red bell pepper, seeded and chopped
• 4 scallions, sliced
• 1/2 c. golden raisins
• 1/2 c. orange juice
• 1 tsp salt
• 1 3/4 c water
• 1 (5.7 oz) box couscous

Preparation

Step 1

Mix the cumin, ginger, cinnamon, and cayenne in a large zip-close plastic bag. Add the chicken and shake to coat.

Heat the oil in a large nonstick skillet, then add the chicken. Saute until cooked through, about 8 minutes. Transfer the chicken to a plate and keep warm.

In the skillet saute the bell pepper and scallions until softened. Stir in the raisins, orange juice, salt, and water; bring to a boil. Stir in the couscous. Remove from the heat, cover, and let stand until the liquid is absorbed, about 5 minutes. Add the chicken; mix thoroughly with a fork.


406 cal; 7 g fat; 1 g sat fat; 69 mg chol; 604 mg sod; 53 g carb; 5 g fib; 32 g prot; 58 mg calc POINTS: 8