A combination of stir-frying and a little simmering make quick work of the more traditional long stewing process of Moroccan couscous dishes.
Makes 4 servings
|4||to 6 cloves garlic, minced|
|2||teaspoons ground ginger|
|1||teaspoon ground cumin|
|1/2||teaspoon ground cinnamon|
|Nonstick cooking spray|
|1||medium onion, chopped|
|12||ounces boneless skinless chicken thighs, cut into 1-inch pieces|
|1-1/4||pounds butternut squash, peeled and cut into 1-inch pieces|
|1||can (14-1/2 ounces) fat-free reduced-sodium chicken broth|
|1||medium zucchini, cut in half lengthwise and sliced crosswise|
|2||tablespoons chopped fresh cilantro|
|2/3||cup uncooked quick-cooking couscous|
- Combine garlic, ginger, cumin and cinnamon in small bowl; set aside.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add onion; cook and stir until crisp-tender and golden. Add chicken; cook, without stirring, 1 minute or until golden. Turn chicken; cook 1 minute more. Add spice mixture; stir 30 seconds or until fragrant. Stir in butternut squash, chicken broth and raisins; bring to a boil. Reduce heat to low; simmer, covered, 15 to 20 minutes or until butternut squash is tender when pierced. Add zucchini. Simmer uncovered 5 to 7 minutes or until zucchini is tender. Stir in cilantro.
- Meanwhile, place water in small saucepan over high heat; bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork; spoon onto serving platter. Arrange chicken mixture over couscous.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||10 %|
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