Chicken Couscous

Chicken Couscous from The South Beach Diet Quick & Easy Cookbook, p. 192

• 1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes (I use far less chicken and often have pre-cooked it whole in order to avoid handling raw poultry)
• 1 Tablespoon olive oil
• 1 small onion, diced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon (the key to the yumminess of this - but no more than this)
• 1 cup broth
• 1/2 cup whole-wheat couscous
• 1 (15 oz) can chickpeas
• salt & freshly ground black pepper

Season chicken with salt and pepper. Heat oil in large saucepan over medium-high heat. Cook chicken until no longer pink inside and lightly browned, about 6 minutes. Remove chicken from pan with slotted spoon and drain on paper towels.

Reduce heat to medium and add onion, cumin, and cinnamon to the same pan; cook until onions are softened and lightly browned, about three minutes. Add broth and bring to a simmer. Stir in couscous, chickpeas, and a good pinch of salt and pepper. Reduce heat to low, cover, and cook 1 minute. Return chicken to saucepan, combine with couscous, season to taste with salt and pepper, and serve.