Ingredients:
1 cup uncooked couscous
1/4 cup all-purpose flour
2 teaspoons paprika
1 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 lb boneless skinless chicken breasts, pounded thin and cut into 1 inch strips
1 (14 ounce) cans 99% fat-free chicken broth
1 tablespoon olive oil
3 cups butternut squash, cubed into 1 inch pieces
1 medium turnips, cubed into 1 inch pieces
1/2 cup dried apricots, cut into thin slivers ( the original calls for Turkish but I have also used California apricots with good results)
1 tablespoon white wine vinegar
1 granny smith apples, peeled, cored and cut into 3/4 inch cubes
3 tablespoons dried currants
1 (14 1/2 ounce) cans chickpeas
2 tablespoons honey
Directions:
Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.).
Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
Mix the remaining flour into the broth, removing any lumps.
In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate.
Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender.
Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes.
To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.