Moroccan Chicken With Couscous

• 1 lb boneless skinless chicken breast
• 12 teaspoon ground ginger
• 14 teaspoon ground cumin
• 14 teaspoon ground turmeric
• 18 teaspoon salt
• 18 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 (14 ounce) can fat-free low-sodium chicken broth
• 1 cup broccoli, chopped into small pieces (if using frozen, defrost)
• 23 cup instant couscous (whole wheat if you can find it)
• 14 cup fresh parsley, chopped

1. Slice chicken into thin strips about an inch long and 1/2-inch wide.
2. Combine ginger, cumin, turmeric, salt and pepper; sprinkle over chicken pieces and set aside.
3. Heat olive oil in a large skillet; add chicken and garlic and saute for 5 minutes, until chicken is light brown on all sides.
4. Add the chicken broth and broccoli; bring to a boil, then reduce heat to low, cover and simmer 10 minutes, or until chicken is cooked through.
5. Stir in couscous, cover, remove from heat and let stand 5-7 minutes, until liquid is absorbed.
6. Serve sprinkled with parsley.

chicken breast, ground ginger, ground cumin, ground turmeric, salt, ground black pepper, olive oil, garlic, chicken broth, broccoli, couscous, fresh parsley

Taken from www.food.com/recipe/moroccan-chicken-with-couscous-385123 (may not work)