1\/3 C. currants or raisins
\n1\/2 tsp. grated orange rind
\n3 T. orange marmalade
\n3 T. orange juice
\n2 T. low-sodium soy sauce
\n1 tsp. curry powder
\nCooking spray
\n1 lb. skinned, boned chicken breast, cut into bite-size pieces
\n1 C. chopped red bell pepper
\n1 3\/4 C. water, divided
\n1 C. uncooked couscous
\n1\/4 C. chopped walnuts, toasted<\/p>\n
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 saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nCalories: 406
\nFat: 7g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n