Moroccan Style Chicken Skillet

This recipe is from home economists Kathryn Moore and Roxanne Wyss, printed in the Sacramento Bee.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  lb boneless skinless chicken breast, cut into 1/2-inch cubes
• 4  garlic cloves, minced
• 1 (15 ounce) can crushed tomatoes
• 1  tablespoon pumpkin pie spice
• 2  teaspoons chili powder
• 1 1⁄4 teaspoons ground cumin
• 1  cup  frozen peas
• 1⁄2 cup  chopped fresh cilantro
• 1 (5 7/8ounce) box  roasted garlic and olive oil couscous, prepared according to package directions

Directions

1. Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes. Remove chicken from skillet; set aside.
2. Add garlic to skillet and cook, stirring frequently, 30 seconds. Add tomatoes, pumpkin pie spice, chili powder and cumin.
3. Simmer 5 minutes; add peas and chicken, and heat through. Stir in cilantro.
4. Serve chicken mixture over hot couscous.