Chicken Couscous with Raisins and Lime Juice

I tell you this stuff so addictively good, you, too, might be at risk of eating waaaaay too much of it.

1 tablespoon olive oil
1 ¼ pounds boneless, skinless chicken breasts, cut in bite-size pieces
1 pint cherry tomatoes
1 ½ teaspoons minced garlic
1 can (14 ounce) low-sodium chicken broth
1/3 cup raisins
1 box (10 ounce) couscous
1 cup parsley leaves or cilantro leaves
2 limes
½ teaspoon salt
¼ teaspoon ground black pepper

Heat oil in 12" skillet or wok over medium heat. Add chicken and cook 6 to 7 min., or until pale golden, stirring occasionally.

Meanwhile, cut tomatoes in half and mince garlic.

Add garlic to skillet and cook 1 min. longer. Add tomato halves and cook 1 min. more, stirring occasionally.. Add chicken broth and raisins and bring to a boil.

Stir in couscous. Cover and remove from heat. Let stand 5 min.

Chop parsley. Juice limes, from which you will need ¼ cup juice. Uncover skillet and stir in parsley, lime juice, salt and pepper. Toss gently to mix. Serve immediately.


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