Orange-Currant Chicken With Toasted Walnuts

• 1/3 cup currants or raisins
• 1/2 teaspoon grated orange rind
• 3 tablespoons orange marmalade
• 3 tablespoons orange juice
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon curry powder
• Cooking spray
• 1 pound skinned, boned chicken breast, cut into bite-size pieces
• 1 cup chopped red bell pepper
• 1 3/4 cups water, divided
• 1 cup uncooked couscous
• 1/4 cup chopped walnuts, toasted

1. Combine first 6 ingredients in a small bowl; set aside.
2. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and bell pepper saute 4 minutes or until chicken is browned. Stir in 1/4 cup water, scraping pan to loosen browned bits. Stir in currant mixture, and cook chicken over medium heat 2 minutes or until slightly thick. Set chicken aside, and keep warm.
3. Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous. Sprinkle with walnuts.

currants, orange rind, orange marmalade, orange juice, soy sauce, curry powder, cooking spray, chicken, red bell pepper, water, couscous, walnuts

Taken from www.myrecipes.com/recipe/orange-currant-chicken-with-toasted-walnuts (may not work)