Chicken over Couscous

Chicken over Couscous
Serve with your favorite salad and vegetables.

Servings: 2 (2 thighs and 1 cup of couscous each)

Chicken:
• 1/4 cup plain fat-free yogurt
• 2 teaspoons grated lemon rind
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon black pepper
• 4 (4-ounce) skinless, boneless chicken thighs
• Cooking spray

Couscous:
• 1 cup fat-free, less-sodium chicken broth
• 3/4 cup uncooked couscous
• 2 tablespoons currants
• 1 tablespoon sliced green onion tops
• 1/4 teaspoon black pepper

To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.

Preheat broiler.

Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°.

To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the currants, onions, and 1/4 teaspoon black pepper.

Per Serving: 468 Calories; 7g Fat (13.3% calories from fat); 2g Saturated Fat; 38g Protein; 61g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 1056mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.