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)
347cal
5g fat
7g fiber
7 WW points