Moroccan Chicken with Couscous

In a large resealable plastic bag combine the chicken and Moroccan Spice Mix. Seal bag; turn to coat chicken.

Coat a large nonstick skillet with cooking spray. Cook chicken over medium heat about 5 minutes or just until brown, stirring occasionally. Stir in undrained tomatoes, garbanzo beans, and zucchini. Bring to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or until chicken is cooked through and zucchini is tender.

Meanwhile, in a medium saucepan bring broth just to boiling. Stir in couscous and currants. Cover and remove from heat. Let stand for 5 minutes. Stir in pine nuts.

Serve chicken over couscous mixture. Sprinkle with cilantro.