Moroccan Chicken with Couscous

Ingredients

• 1 cup couscous uncooked
• 0.3 cup cilantro leaves dried fresh chopped
• 1 clove garlic minced
• 0.3 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground turmeric 
• 16 ounce no-salt-added chicken broth canned
• 1 cup peas frozen english thawed
• 0.3 teaspoon salt 
• 1 pound skinned 
• 1 teaspoon vegetable oil 

Equipment

• frying pan

Directions

1. Cut chicken lengthwise into 1-inch-wide strips.
2. Combine ginger and next 3 ingredients.
3. Sprinkle evenly over chicken; set aside.
4. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
5. Add chicken and garlic; cook 3 minutes or until chicken is lightly browned.
6. Add broth and peas; bring to a boil. Reduce heat, and simmer 2 minutes or until chicken is done. Stir in couscous; cover and remove from heat.
7. Let stand 5 minutes or until liquid is absorbed.
8. Sprinkle with cilantro.