Moroccan Chicken With Couscous

• 1 pound skinned, boned chicken breast halves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 1/2 teaspoon minced garlic (about 1 clove)
• 1 (16-ounce) can no-salt-added chicken broth
• 1 cup frozen English peas, thawed
• 1 cup couscous, uncooked
• 1/4 cup chopped fresh cilantro or 1 tablespoon plus 1 teaspoon dried cilantro

1. Cut chicken lengthwise into 1-inch-wide strips. Combine ginger and next 3 ingredients. Sprinkle evenly over chicken; set aside.
2. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken and garlic; cook 3 minutes or until chicken is lightly browned. Add broth and peas; bring to a boil. Reduce heat, and simmer 2 minutes or until chicken is done. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with cilantro.

halves, ground ginger, ground cumin, ground turmeric, salt, vegetable cooking spray, vegetable oil, garlic, salt, peas, couscous, fresh cilantro

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