• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Moroccan Chicken with Cous Cous

  • Recipe Submitted by on

Category: Casseroles, Low Fat, Main Dish, Poultry

 Ingredients List

  • 1 1/2 lb Chicken breast halves
  • -without skin
  • 1 lb Chicken thighs without skin
  • Pepper; Garlic Powder, Onion
  • -Powder, to taste


1/2 c Chicken broth; low sod, fat
-free (Swanson)
1 lb Tomatoes; stewed, chopped
-and drained
1 lg Onion; chopped
6 Garlic clove; minced fine
1 1/2 ts Turmeric; or more to taste
1/2 ts Cumin powder
1/8 c Currants; or raisins, packed
2 Pinches cayenne pepper; or
-less to taste

1/2 c Couscous; medium-grained
1/2 c Chicken broth; low sod, fat
-free (Swanson)
1/4 c Garbanzo beans; canned,
-rinsed and drained

Sprinkle chicken pieces with the pepper, garlic and onion powders. Bake
chicken at 350 degrees for 30 minutes, basting with some of the juices
accumulating in the pan. Meanwhile, in a covered Dutch oven casserole, cook
together the sauce ingredients for 20 minutes. Lay partly-cooked chicken
into the sauce, cover pan, and continue cooking chicken for 30 minutes or
until tender. Meanwhile, prepare the couscous. Place couscous in a small
saucepan. Bring chicken broth to a boil, and pour over couscous, stirring
until mixture is nicely blended. Cover pan, cook over low heat for 1
minute, and allow to stand for 5 minutes. Liquid should be absorbed. Stir
in chick peas and heat through. Fluff up with fork.

NOTES : Weight Watcher Points - 8 Calories 423.9, Total Fat grams 5.9 (sat
fat 1.4), Cholesterol mg 153, Carbs 35.6, Dietray Fiber grams 2.9 Protein
55.4, Sodium 795

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