Chicken couscous

Yield: 4 servings

• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, chopped
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1 cup low-sodium chicken broth
• ½ cup whole-wheat couscous
• 1 can(15 ounces) chickpeas, rinsed and drained
• Salt and ground black pepper to taste

1. Heat the oil in a saucepan and cook chicken until no longer pink inside and
2. lightly browned, about 5 minutes. Remove from pan and drain on paper towels. Season with salt and pepper.
3. Put onion, cumin, and cinnamon in the same saucepan used to cook the chicken, and sauté the onions until they are lightly browned.
4. Add the broth and bring to a simmer. Stir in couscous and chickpeas. Reduce heat to low, cover, and cook 15 minutes. Return chicken to saucepan, combine with the couscous, and serve.

Nutrition facts (per serving): Calories 320, Carbohydrate 32 grams (g), Fiber 6 g, Protein 33 g, Total fat 6 g, cholesterol 82 milligrams (mg), Sodium 400 mg