Recipe: Cinnamon Couscous with Chicken

CINNAMON COUSCOUS WITH CHICKEN

1 1/2 cups water
2/3 cup couscous, preferably whole wheat
About 2 tablespoons olive oil
1 large onion, diced
About 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 to 1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
About 1/2 cup raisins
Almonds, cashews or pumpkin seeds (optional)
Finely chopped fresh parsley, cilantro or mint (optional)

In a pot over medium heat, bring the water to a boil. Add the couscous and stir to combine. Cover, remove from the heat and set aside for about 10 minutes.

Meanwhile, in a large skillet over medium heat, heat the oil. Add the onion and chicken and cook, stirring occasionally, until the onions are softened and golden and the chicken is cooked through, about 10 minutes.

Add the cumin, cinnamon and ginger and cook, stirring constantly, for 1 minute.

Add the spiced chicken mixture, salt and pepper to the couscous and stir to combine. Add the raisins and, if desired, the nuts or seeds and/or herbs and stir again. Serve immediately.

VARIATIONS:

For a more intensely spiced dish, sprinkle about 1/4 teaspoon each of cumin, cinnamon and ginger over the chicken and onion about halfway through sauteing.

For a quicker main dish, use chopped leftover cooked chicken. Omit the sauteed onions and instead add 1 tablespoon of oil to the couscous with the spices.

For a chicken and vegetables couscous dish, add chopped fennel and/or carrots to the skillet with the onion and chicken.

For a whole-grain dish, use whole-wheat couscous or substitute cooked brown rice or quinoa for the couscous. (Cook the rice or quinoa according to package directions.)

For a quick side dish, omit the chicken and onions.

Servings: 4
Adapted from source: The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life by the American Institute for Cancer Research