Moroccan dishes are famous for utilizing tasty spices that add an extra burst of flavor to any entrée.  This one-pot meal also features a variety of vegetables that will please your palate and leave you feeling full and satisfied.  Eating more low-calorie dense foods, like the vegetables and whole grains used here, is also a great way to improve weight management.

Moroccan Couscous with Chicken

1 large onion, finely chopped

1 large carrot, cut in ¾-inch slices

½ fennel bulb, cut lengthwise in ½-inch slices (or 1 large celery rib, cut in 1-inch pieces)

12 oz. skinless, boneless chicken breast, cut into ¾-inch pieces

½ cup raisins

1½ tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. ground ginger

Salt and freshly ground black pepper, to taste

2½ cups water

1 medium zucchini, cut in ¾-inch slices

2/3 cup uncooked whole-wheat couscous

            In a deep skillet or Dutch oven, combine the onion, carrot, fennel, chicken, raisins, cumin, cinnamon, ginger, salt and pepper. Add the water. Bring the mixture to a boil over medium-high heat. Reduce heat, cover and simmer for 20 minutes.

            Add the zucchini. Cover and simmer for 5 minutes. Stir in the couscous. Cover and simmer for 8 minutes.

            Remove from the heat and let the dish stand, covered, for 5 minutes before serving. Makes 4 servings.

Recipe courtesy of the American Institute for Cancer Research.

For more information, contact the Texas AgriLife Extension Service -Travis County at 512/854-9600.

The Texas AgriLife Extension Service educational programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin.