Couscous Chicken With Orange Sauce

Plan to make this week. In Canadian Living Magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  onion, thinly sliced
• 2  garlic cloves, minced
• 1  teaspoon paprika
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  pinch cinnamon
• 1  pinch cayenne pepper
• 1⁄3 cup  whole wheat couscous
• 2  tablespoons dried currants
• 1⁄2 cup  orange juice
• 2  tablespoons  sliced almonds
• 1⁄4 cup fresh parsley
• 4  boneless chicken breasts
• 1⁄4 teaspoon cornstarch

Directions

1. In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half of each the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes.
2. Meanwhile, in bowl, pour 1/3 cup boiling water over couscous; stir in currants and half of the orange juice. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in onion mixture, almonds and parsley.
3. Cut each breast horizontally in half almost but not all the way through; stuff with couscous mixture. Place in roasting pan. Brush with remaining oil; sprinkle with remaining salt and pepper. Roast in 400F oven for 20 minutes or until chicken is no longer pink inside. remove from pan.
4. Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tablespoon cold water; stir into pan juices and boil for 1 minute. Serve with chicken.