Moroccan chicken

MAKES 2 SERVINGS

2 (6-ounce) skinless chicken breasts

1 (7-ounce) container nonfat Greek yogurt

1 clove garlic, minced

Juice from 2 lemons

1 teaspoon cumin

1 teaspoon cayenne

2 teaspoons paprika

½ bunch cilantro, chopped

6 sprigs mint, chopped

Salt and pepper to taste

½ cup couscous

1 cup chicken broth

Salt to taste

Extra virgin olive oil (optional)

5 Roma tomatoes, chopped

½ onion, finely diced

Salt and white pepper to taste

12 mushrooms, quartered

½ cup cooked chickpeas

2 cloves garlic, minced

For marinade: Combine Greek yogurt, garlic, lemon juice, cumin, cayenne and paprika. Place chicken in half of marinade. Add chopped cilantro and mint to the other half of marinade; refrigerate for later. Marinate the chicken for 2 to 4 hours. Remove chicken from marinade, season with salt and pepper; broil or grill chicken breasts until juices run clear.

For couscous: Put couscous in stainless steel bowl. In saucepan, bring broth to boil; pour broth over couscous. Season with salt and cover tightly, keeping in a warm place. When the broth is absorbed, fluff couscous with a fork. You can drizzle a little extra virgin olive oil for flavor (but that will increase calorie and fat level).

For tomato stew: Place tomatoes and onion in medium saucepan on low heat; bring to a simmer. Season with salt and white pepper. When onions are almost cooked, add mushrooms and chickpeas; simmer until mushrooms are cooked. The later you add the garlic, the more intense the flavor will be. Adjust seasoning.

To assemble: With a spoon, divide couscous on two plates. Pour tomato stew over couscous, top with broiled or grilled chicken. Drizzle with marinade containing chopped cilantro and mint.

Nutrition facts per serving: 752 calories, 9 g fat, 1 g saturated fat, 98 mg cholesterol, 109 g carbohydrates, 70 g protein, 704 mg sodium, 24 g fiber