Moroccan Stir-Fry

Moroccan Stir-Fry
Makes 4 servings

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.

Nutrients per Serving
(1/4 of total recipe)
Calories	388
Calories from Fat	10 %
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	81 mg
Carbohydrate	63 g
Fiber	4 g
Protein	27 g
Sodium	177 mg

Dietary exchanges

4 Starch

2 Meat

Printed from fbnr.com