Moroccan food has a distinct earthy flavor from the combination of cumin and turmeric. Cinnamon also is a characteristic element here, and raisins add a touch of sweetness. This recipe also works well using lamb or turkey.

　　

Ingredients

serves 2

　　Canola or olive oil spray

　　1 medium yellow onion, chopped

　　2/3 cup couscous

　　1 teaspoon ground cinnamon

　　1/4 teaspoon ground cumin

　　1/4 teaspoon ground turmeric

　　1/2 to 3/4 pound chicken breasts or thighs

　　1/4 cup raisins

　　One 8-ounce can tomato sauce

　　1/2 pound mushrooms, halved or quartered

　　1 carrot, sliced

　　2 cups sugar snap peas, halved

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.

　　

Step 3

Scatter the onion in the pot.

　　

Step 4

Put the couscous in a 2-cup measure and add the cinnamon, cumin, and turmeric. Fill with water to the 1 1/2-cup line. Mix well and pour over the onion. Use the back of a spoon to spread the couscous evenly.

　　

Step 5

Place the chicken on top of the couscous. Sprinkle with raisins. Pour half of the tomato sauce over the top.

　　

Step 6

Layer in the mushrooms, carrot, and snap peas. Then drizzle the remaining tomato sauce over all.

　　

Step 7

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 8

Calories: 534

　　

Step 9

Protein: 41g

　　

Step 10

Carbohydrates: 85g

　　

Step 11

Fat: 5g

　　

Step 12

Cholesterol: 75mg

　　

Step 13

Sodium: 635mg

　　

Step 14

Fiber: 12g

　　Glorious One-Pot Meals