Recipe - Moroccan Chicken With Fruited Couscous

MOROCCAN CHICKEN
Nonstick spray coating
4 4oz skinless, boneless
Chicken breast halves
1/3 cup Water
1 Small eggplant, cubed
One half cup Chopped onion
One half Chopped green pepper
14 One half ounce Stewed tomatoes
8 ounce Tomato sauce
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
One fourth teaspoon Ground turmeric
One fourth teaspoon Salt
One fourth teaspoon Pepper
Dash ground cloves

FRUITED COUSCOUS
1 One half cup Chicken broth
1 cup Couscous
One fourth cup Light raisins

CHICKEN: 1. Spray a cold 10inch skillet with nonstick coating. Preheat
skillet over medium heat. Add chicken to skillet and cook about 5 minutes
on each side or until chicken is no longer pink. Remove chicken from pan.
Set aside. 2. Add water, eggplant, onion and green pepper to skillet. Bring
to boiling; reduce heat. Cook, covered, over medium heat about 10 minutes
or until vegetables are tender. Drain. 3. Add *undrained* tomatoes, tomato
sauce, cinnamon, ginger, turmeric, salt, pepper and cloves. Bring to
boiling; reduce heat and simmer, uncovered, 10 minutes or until desired
consistency. Add chicken and heat through. Serve chicken and sauce over
fruited couscous. COUSCOUS: Bring chicken broth to boiling in a medium
saucepan. Add couscous and raisins; stir to combine. Remove from heat.
Cover and let stand about 5 minutes. To serve, fluff with a fork.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini