Sunday, November 30, 2008

Light and Healthy: Moroccan Chicken and Couscous

So the Holidays are over and the turkey and sides are gone. I don't know about you, but I am ready for some new flavors! Well, this dish does just the trick!
Rich and full of spice, this dish will win over anyone! Its also great to make and take to your Christmas Parties that are just around the corner.

Moroccan Chicken and Couscous
Grocery List:
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 (about 1 lb) cubed fresh butternut squash, peeled
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

How to make it:
1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.

2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Nutritional Information:
(serves 5)
5g fat
7g fiber
7 WW points


Nikki said...

Yum! This is one of those dishes that I would love, but hubby wouldn't. I save these for when he is out of town, or when we are taking food somewhere and he doesn't have to eat what I bring. It looks wonderful!

Genevieve said...

What a great idea. I don't have all of the ingredients, but you have inspired our dinner for tonight! I know what I am making now!

Mommy Gourmet said...

Oh this looks good!!