Moroccan-Style Chicken with Couscous Salad

Adapted from Cooking Light Magazine, December 2011.

2 chicken breasts
1 T. olive oil
1 small yellow onion, chopped
1 cup carrots, peeled and chopped
3/4 t. cumin
3/4 t. cinnamon
1/2 t. coriander
1/2 t. red pepper flakes
1 3/4 c. chicken broth
1 c. golden raisins
3 T. tomato paste
1/2 T. lemon zest
1/2 T. lemon juice
kosher salt and pepper
1 can chickpeas, rinsed and drained
1/2 c. cilantro, chopped

2 servings of couscous
3 cups arugula
1 t. butter
kosher salt

In a large saucepan, saute chicken breasts in olive oil, salt and pepper for about 10 minutes or until cooked through. Remove the chicken and let it rest. Meanwhile, using the same pan, add onions, carrots and spices. Cook for 4 minutes. Add chicken broth, raisins, tomatoes paste, lemons, and chickpeas. Bring to a boil, then reduce heat and simmer on medium-low for about 7 minutes. Meanwhile, chop chicken into bite-size cubes. Add chicken back to the pan. Top with cilantro and it is ready to serve. This is served over the couscous and arugula salad.

To make the salad, cook couscous according the box directions. When couscous is finished cooking, add arugula and butter. Stir and serve.


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