Moroccan Chicken with Golden Couscous
Nutrition
Calories: 340 kcalCarbohydrates: 41 gProtein: 30 gFat: 7 gSaturated Fat: 1 gCholesterol: 55 mgSodium: 350 mgFiber: 7 g
Ingredients
- 2 Tbsp. olive oil divided
- 1 1/2 lbs. Taste of Inspirations Boneless Chicken Tenders cut into thirds
- 1 Tbsp. curry powder or garam masala
- 1 tsp. paprika
- 2 small yellow summer squash finely chopped
- 1/2 sweet onion finely chopped
- 1 Tbsp. grated fresh ginger
- 2 tsp. minced garlic
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. kosher salt
- 1 14.5 oz. can petite diced tomatoes
- 1 1/4 cups low-sodium vegetable broth
- 1 cup carrot juice
- 1 1/4 cups whole-wheat couscous such as Fantastic Whole Foods, found in the Organic & Natural aisle
- 2 Tbsp. finely chopped cilantro or parsley
- cilantro or parsley sprigs for garnish optional
Instructions
- 1. Heat 1 Tbsp. of the oil in a large pot over medium-high heat. Add chicken, curry powder or garam masala, and paprika. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a plate and cover with foil.
- 2. Add remaining 1 Tbsp. oil to same pot. When hot, add squash, onion, ginger, garlic, pepper, and salt. Cook and stir until onion is softened and squash begins to brown, about 8 minutes.
- 3. Increase heat to high and add tomatoes, broth, and carrot juice; stir to mix. Bring to a boil and add couscous and chopped cilantro or parsley. Stir well and turn off heat. Cover pot and let sit for 5 minutes.
- 4. Remove lid and fluff couscous with a fork. Divide among 6 plates and top each with a portion of reserved chicken, along with any cooking juices. Garnish with a cilantro or parsley sprig if desired and serve immediately.
- Source: Hannaford fresh Magazine, January - February 2014