One cup of couscous contains a mere 200 calories.
Couscous is a fiber-rich side dish made of semolina, a type of wheat. The dish has a consistency similar to fluffy, lightweight rice. Couscous is often featured in cuisine from North African countries such as Morocco. Store-bought couscous cooks quickly added to boiling liquid and allowed to sit until fluffed. Because it lacks a strong taste of it own, combining the couscous with a strong spice blend, accented by the earthiness of toasted nuts and a bit of sweet fruit, makes it a perfect pair for a chicken dish.
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Combine in a small bowl 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1/2 tsp. cayenne, 1 tsp. cumin, 1/2 tsp. fennel, 1/2 tsp. coriander, 2 tsp. paprika and 1/2 tsp. brown sugar.
2. Pour 1 1/2 tbsp. olive oil into a skillet over medium high heat. Add in half of the spice mix and cook for two minutes. Stir in 1/3 cup cooked couscous and 1/3 cup heated chicken broth. Stir well and pour into a bowl. Add six chopped dried apricots and 1/4 cup toasted pine nuts. Stir to combine and cover the bowl. Set aside.
3. Place four boneless skinless chicken breasts in a glass baking dish. Coat chicken lightly with remaining 1 1/2 tbsp. olive oil combined with the rest of the spice mix. Bake the chicken for 30 to 40 minutes, or until cooked through to a white center.
4. Serve chicken breasts on a bed of the prepared couscous with lemon wedges as garnish.
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