1/3 C. currants or raisins
1/2 tsp. grated orange rind
3 T. orange marmalade
3 T. orange juice
2 T. low-sodium soy sauce
1 tsp. curry powder
Cooking spray
1 lb. skinned, boned chicken breast, cut into bite-size pieces
1 C. chopped red bell pepper
1 3/4 C. water, divided
1 C. uncooked couscous
1/4 C. chopped walnuts, toasted

Combine first 6 ingredients in a small bowl; set aside. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and bell pepper sauté 4 minutes or until chicken is browned. Stir in 1/4 C. water, scraping pan to loosen browned bits. Stir in currant mixture, and cook chicken over medium heat 2 minutes or until slightly thick. Set chicken aside, and keep warm. Bring 1 1/2 C. water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous. Sprinkle with walnuts.

Yield: 4 servings
Calories: 406
Fat: 7g
Fiber: 2.9g