Moroccan Chicken With Couscous

I'm thinking I got this from a cookbook originally, but I can't remember which one to save my life. And being me I've changed it around, added some stuff and deleted other stuff anyway, so I guess that'll be all right. This is nice for summer because it adds almost no heat to the kitchen. It's also a nice variation for those trying (or needing) to keep the carbs low. You can use peas or chopped green beans in place of the broccoli.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground turmeric
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1  tablespoon olive oil
• 1  garlic clove, minced
• 1 (14 ounce) can  fat-free low-sodium chicken broth
• 1  cup broccoli, chopped into small pieces (if using frozen, defrost)
• 2⁄3 cup  instant couscous (whole wheat if you can find it)
• 1⁄4 cup fresh parsley, chopped

Directions

1. Slice chicken into thin strips about an inch long and 1/2-inch wide.
2. Combine ginger, cumin, turmeric, salt and pepper; sprinkle over chicken pieces and set aside.
3. Heat olive oil in a large skillet; add chicken and garlic and saute for 5 minutes, until chicken is light brown on all sides.
4. Add the chicken broth and broccoli; bring to a boil, then reduce heat to low, cover and simmer 10 minutes, or until chicken is cooked through.
5. Stir in couscous, cover, remove from heat and let stand 5-7 minutes, until liquid is absorbed.
6. Serve sprinkled with parsley.