One Pan Moroccan Chicken and Couscous

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Red Onion

  Vegetables - Melissa's

  ¾ cup chopped or 120g

• Carrots

  Raw

  1 ½ cup strips or slices or 183g

• Garlic

  Raw

  3 cloves, minced or 9g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Raisins

  Golden seedless

  ⅓ cup (not packed) or 48g

• Couscous

  Dry

  1 cup or 173g

• Lemon juice

  Raw

  2 tbsp or 30g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Mint

  Freshdirect

  2 tablespoon or 6g

Directions

1. Heat one-third of the olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat.
2. Add diced chicken to the pan and season with salt, pepper, half of the cumin, half of the coriander, and half of the cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. Transfer chicken to a sheet of foil and wrap to keep warm.
3. Heat remaining olive oil in the skillet. Add bell pepper and onion, and sauté for 5 minutes.
4. Add matchstick carrots, garlic, remaining cumin, coriander, cinnamon, and turmeric. Sauté for 1 minute.
5. Add chicken broth and golden raisins, season with salt and pepper to taste, and bring to a boil.
6. Stir in couscous, then remove from heat and let rest for 5-6 minutes until tender.
7. Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro, and mint. Serve warm.

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