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Moroccan Chicken With Fruited Couscous

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MOROCCAN CHICKEN WITH FRUITED COUSCOUS
 Categories: Poultry, Chicken, Moroccan
      Yield: 4 Servings
 
MMMMM----------------------MOROCCAN CHICKEN---------------------------
           Nonstick spray coating
      4    4-oz skinless, boneless
           Chicken breast halves
    1/3 c  Water
      1    Small eggplant, cubed
    1/2 c  Chopped onion
    1/2    Chopped green pepper
 14 1/2 oz Stewed tomatoes
      8 oz Tomato sauce
    1/4 ts Ground cinnamon
    1/4 ts Ground ginger
    1/4 ts Ground turmeric
    1/4 ts Salt
    1/4 ts Pepper
           Dash ground cloves

MMMMM----------------------FRUITED COUSCOUS---------------------------
  1 1/2 c  Chicken broth
      1 c  Couscous
    1/4 c  Light raisins
 
  CHICKEN: 1. Spray a cold 10-inch 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.
 
MMMMM

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