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Moroccan chicken with fruited couscous

Yield: 4 Servings MMM

Ingredients:

• 4 4-oz skinless boneless Chicken breast halves
• 1/3 c Water
• 1 Small eggplant cubed
• 1/2 c Chopped onion
• 1/2 Chopped green pepper
• 14 1/2 oz Stewed tomatoes
• 8 oz Tomato sauce
• 1/4 ts Ground cinnamon
• 1/4 ts Ground ginger
• 1/4 ts Ground turmeric
• 1/4 ts Salt
• 1/4 ts Pepper Dash ground cloves MMMMM----------------------FRUITED COUSCOUS---------------------------
• 1 1/2 c Chicken broth
• 1 c Couscous
• 1/4 c Light raisins

Instructions:

CHICKEN: 1. Spray a cold 10-inch skillet with nonstick coating. Preheat skillet over medium heat. Add chicken to skillet and cook about 5 minutes on each side or until chicken is no longer pink. Remove chicken from pan. Set aside. 2. Add water eggplant onion and green pepper to skillet. Bring to boiling; reduce heat. Cook covered over medium heat about 10 minutes or until vegetables are tender. Drain. 3. Add *undrained* tomatoes tomato sauce cinnamon ginger turmeric salt pepper and cloves. Bring to boiling; reduce heat and simmer uncovered 10 minutes or until desired consistency. Add chicken and heat through. Serve chicken and sauce over fruited couscous. COUSCOUS: Bring chicken broth to boiling in a medium saucepan. Add couscous and raisins; stir to combine. Remove from heat. Cover and let stand about 5 minutes. To serve fluff with a fork.

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