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Moroccan Chicken with Fruited Couscous

Moroccan Chicken with Fruited Couscous



  1. In a large bowl toss together chicken, onion, lemon juice, paprika, 1/4 teaspoon of the salt, the ginger, cumin, sugar, pepper, cinnamon, and garlic. In a large nonstick skillet heat 1 tablespoon oil over medium-high heat. Add chicken mixture; stir-fry until chicken is cooked through and onion is lightly browned. Stir in olives; heat through.
  2. Meanwhile, for couscous, prepare couscous according to package directions, adding apricots and raisins for the last 5 minutes of cooking. Stir vinegar and 1 tablespoon oil into couscous just before serving. Sprinkle each serving with 1/2 teaspoon of the slivered almonds.
  3. For beans, in a 12-inch skillet heat the 1 teaspoon oil over medium-high heat. Add beans, the remaining 1/4 teaspoon salt, and the orange peel; toss to coat. Add orange juice. Bring to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until crisp-tender. Sprinkle with sliced almonds just before serving. Serve with yogurt.

Nutrition Facts (Moroccan Chicken with Fruited Couscous)

    Per serving:
  • 402 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 33 mg chol.,
  • 474 mg sodium,
  • 45 g carb.,
  • 8 g fiber,
  • 15 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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