MARRAKESH CHICKEN & COUSCOUS

Marrakesh Chicken & Couscous image

I love transforming boxed grains into dishes like this couscous worthy of Morocco. All it took was a little chicken, artichoke hearts and extra spice. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

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Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into 1-1/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/4 cup lemon juice
2 tablespoons apricot preserves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1 package (5.8 ounces) roasted garlic and olive oil couscous
Chopped smoked almonds, optional

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through., Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.

Nutrition Facts : Calories 326 calories, Fat 14g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 751mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges