Chicken Couscous : 6 Servings

1 1/2 t. cumin
1/2 t. ginger
1/4 t. cinnamon
1/8 t. cayenne pepper
1 lb. chicken breasts (boneless & skinless)
1 T. olive oil
4bell peppers, seeded & diced (any color)
4 scallions, sliced
1/2 c. golden raisins
1/2 c. orange juice
1 t. salt
1 3/4 c. water
1 box couscous (or 1 cup)

Frozen chicken is easier to cut, and I use smaller than bit-size pieces - almost jullienne.

You may perform the first 2, 3 or 4 steps the night before if that works better for your schedule.

I like to use one of each color bell pepper: green, red, yellow and orange, but any combination of colors works.

1. Mix spices together in a bag (cumin, ginger, cinnamon and pepper).
[2 min]

2. Cut chicken into bite-sized pieces or strips. Add chicken to the spice bag and shake to coat.
[5 min]

3. Spray baking dish with olive oil (about 1 teaspoon). Dump coated chicken into the dish. Top with peppers and scallions. Lightly spray with olive oil (about 1 teaspoon) and cover with foil.
[2 min]

4. Bake at 350 degrees 20 minutes, or until chicken is done. Then transfer all to a large pot on the stovetop.
[20 min]

5. Stir raisins, orange juice, salt and water into the skillet and bring to a boil.
[5 min]

6. Stir couscous into skillet and remove from heat. Cover and let stand 5 minutes.
[5 min]