Ingredients for Moroccan Chicken With Couscous
- Boneless Skinless Chicken Breast
- Ground Ginger
- Ground Cumin
- Ground Turmeric
- 1/2 tsp salt
- Ground Black Pepper
- 1 tbsp olive oil
- Garlic Clove
- Fat Free Low Sodium Chicken Broth
- 2 cups broccoli florets (or 1 cup frozen peas/chopped green beans)
- Instant Couscous
- Fresh Parsley
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How to Make Moroccan Chicken With Couscous
- Slice 1 lb boneless, skinless chicken breasts into thin strips about 1 inch long and 1/2 inch wide.
- In a small bowl, combine 1 tbsp grated fresh ginger, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp salt, and 1/4 tsp black pepper.
- Add the chicken strips to the spice mixture, ensuring they are evenly coated. Set aside for 10 minutes to marinate.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken and 2 cloves minced garlic to the skillet. Sauté for 5 minutes, until the chicken is lightly browned on all sides.
- Pour in 1 cup chicken broth and add 2 cups broccoli florets (or 1 cup frozen peas/chopped green beans).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
- Stir in 1 cup couscous. Cover, remove from heat, and let stand for 5-7 minutes, or until the liquid is absorbed.
- Fluff the couscous with a fork and serve sprinkled with 1/4 cup chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
6g
Carbs
8g
