Moroccan Chicken X 2

Grilled Moroccan Chicken - here's a recipe Scott recently came across in a newspaper. It's one we'll be adding to our regular recipe circuit!

-1/3 cup plain nonfat yogurt
-1/3 cup chopped fresh cilantro
-1 T EV olive oil
-1 T minced garlic
-1 t sweet paprika
-1 t ground cumin
-1/4 t salt
-1/4 t freshly ground pepper
-1 pound boneless, skinless chicken breasts

In a small bowl, mix together the yogurt, cilantro, oil, garlic, paprika, cumin, salt and pepper. Place the chicken in a shallow dish and spread with half the yogurt mixture. Turn the chicken over and spread with the remaining yogurt mixture. (We just dumped the chicken and marinade in a ziploc baggie and squished around until it was covered well). Cover and refrigerate for 6-10 hours.

Preheat a gas grill to high or prep your charcoal fire. Grill the chicken until it's cooked through, about 5 minutes per side.

---------------------------------------

Thrown-together Couscous

To accompany the grilled chicken, I started with a box of couscous and added in some more ingredients for a little more substance. Turned out pretty good...

-1 box of couscous, such as Near East (I like to use the roasted garlic kind)
-1 tomato, chopped
-1/4 of an English cucumber, chopped
-Mushrooms, sliced
-Feta cheese

Prepare your box of couscous. Put into a bowl and allow to come to room temperature. Meanwhile, saute mushrooms in a little margarine for a few minutes. Add tomato, cucumber, and mushrooms to couscous. After couscous is room temperature, add in your box of feta cheese and stir to combine all ingredients.

---------------------------------------

If you don't have time to marinade and want some Moroccan flavor without as much fuss, this is another good one...

Moroccan Chicken

-1 tsp. cumin
-1/2 tsp. kosher salt
-1/4 tsp ground cinnamon
-4 skinless, boneless chicken breasts
-1 T. vegetable oil
-1 pkg. (6 oz.) couscous, such as Near East (I used the garlic flavored one)
-1 pkg. (6 oz.) fresh baby spinach

Stir together cumin, salt, and cinnamon in a small bowl and then sprinkle over the chicken. Heat the oil in a large skillet on medium. Add the chicken and cook 10-20 minutes or until done, turning once.

Meanwhile, prepare couscous according to the directions on the package.

When done, transfer the chicken to a serving plate. Then start cooking the baby spinach in the same skillet, stirring often, for 1-2 minutes or until it begins to wilt. Blend it in the cooked couscous. Serve the couscous and spinach as a side dish with the chicken.

Per serving:
-341 calories
-40 g protein
-6 g fat
-33 g carbs
-79 mg calcium
-3 g fiber