A combination of stir-frying and a little simmering make quick work of the more traditional long stewing process of Moroccan couscous dishes.
Ingredients
4
to 6 cloves garlic, minced
2
teaspoons ground ginger
1
teaspoon ground cumin
1/2
teaspoon ground cinnamon
Nonstick cooking spray
1
medium onion, chopped
12
ounces boneless skinless chicken thighs, cut into 1-inch pieces
1-1/4
pounds butternut squash, peeled and cut into 1-inch pieces
1
can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1/2
cup raisins
1
medium zucchini, cut in half lengthwise and sliced crosswise
2
tablespoons chopped fresh cilantro
1
cup water
2/3
cup uncooked quick-cooking couscous
1. Combine garlic, ginger, cumin and cinnamon in small bowl; set aside.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add onion; cook and stir until crisp-tender and golden. Add chicken; cook, without stirring, 1 minute or until golden. Turn chicken; cook 1 minute more. Add spice mixture; stir 30 seconds or until fragrant. Stir in butternut squash, chicken broth and raisins; bring to a boil. Reduce heat to low; simmer, covered, 15 to 20 minutes or until butternut squash is tender when pierced. Add zucchini. Simmer uncovered 5 to 7 minutes or until zucchini is tender. Stir in cilantro.
3. Meanwhile, place water in small saucepan over high heat; bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork; spoon onto serving platter. Arrange chicken mixture over couscous.
Click here for printable version
