1/2 small onion, diced
1 large clove garlic, minced (about 1
1/4 red pepper, diced (about 1/4 cup)
1/4 green pepper, diced (about 1/4 cup)
1/2 carrot, diced
1 pound boneless, skinless chicken
breasts, cut into bite-size pieces
1 can (14 ounces) low-sodium chicken
1 teaspoon honey
Salt and black pepper to taste
1/4 cup diced pitted prunes (about 3)
2 tablespoons pine nuts
1 box (5 3/4 ounces) couscous: seven-vegetable, flavored, or plain
Fresh parsley or chives for garnish, chopped 1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook 30 seconds to soften. Add the peppers and the carrot; cook for 5 minutes, stirring frequently. Remove mixture to a plate; set aside.
2. Add the remaining tablespoon of oil to the skillet over medium-high heat. Brown the chicken, cooking about 2 to 3 minutes on each side, or until lightly browned. Add the reserved vegetables, chicken broth, honey, and salt and pepper; bring to a simmer. Reduce heat to low; add the prunes and pine nuts, and simmer for 5 minutes, or until sauce is thick enough to coat a spoon.
3. Meanwhile, cook the couscous according to package directions.
4. To serve, mound the couscous in the center of a large serving plate or large shallow dish. Surround with the chicken mixture and garnish with chopped fresh parsley or chives. PER SERVING (1 1/2 cups chicken mixture over 3/4 cup couscous): 410 calories, 11 g fat (2.1 g saturated), 278 mg sodium, 66 mg cholesterol.