Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
If you'd prefer, replace the individual spices in the dish with 2 teaspoons of a preblended Asian spice.
Ingredients[]
- 1 cup water
- 3/4 cup uncooked couscous
- 2 teaspoons olive oil
- 1 pound chicken breast tenders
- 1/2 cup coarsely chopped onion
- 1 teaspoon bottled minced garlic
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup raisins
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 (14.5-ounce) can diced tomatoes, drained
Directions[]
- Bring water to a boil in a small saucepan; gradually stir in couscous.
- Remove pan from heat; cover and let stand 5 minutes or until done.
- Fluff couscous with a fork.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken, onion, and garlic, and cook 3 minutes, stirring frequently.
- Add broth and remaining 8 ingredients to chicken mixture; bring to a boil.
- Reduce heat, and simmer, uncovered, 15 minutes.
- Serve with couscous.
Yield: 4 servings (serving size: 3 ounces chicken, 3/4 cup couscous, and 2/3 cup sauce)