Fruited Moroccan Chicken and Curried Couscous

1 tbsp Moroccan seasoning (or Carribean Jerk or similar)
1 lb chicken breast tenders
Cooking spray
1 tsp olive oil
16 dried apricot halves
1/2 cup reduced fat sour cream

Sprinkle seasoning on chicken. Coat large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 3 min on each side or until chicken is lightly browned.
While chicken cooks, cut apricot halfs into slivers. Place in a glass measure; add water to cover. Cover with lid or plastic wrap, and microwave on high for 2 min., drain well.
Remove chicken from heat; stir in apricots and sour cream.

Curried Couscous with Walnuts

1 can (14 1/2 oz) fat-free chicken broth
1/4 cup water
1/2 tsp curry powder
2 tbsp chopped walnuts
1/2 cup sliced green onions
10 oz couscous

Combine broth, water and curry powder, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 min. Fluff with fork and stir in walnuts and green onions.

Of course you can use any side dish, but these go very well together with a salad on the side....very quick and yummy! Came out of the 5 Ingredient 15 Minute cookbook from Cooking Light...a great buy!