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19 deliciously healthy dinners moroccan chicken stew with couscous (continued) 5 Meanwhile, prepare the couscous by bringing chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes. 6 Fluff couscous with a fork, and gently mix in the mint. 7 When chicken is cooked, add salt. Serve two chicken legs over ½ cup couscous topped with ½ cup sauce in a serving bowl. Add chili sauce to taste. Tip: Try serving with a side of Cinnamon-Glazed Baby Carrots (on page 113). * You also can make your own Moroccan spice blend by mixing 1 teaspoon each of ground coriander, ground cumin, ground ginger, and ground cinnamon per 1 pound of meat or chicken. Make this mix in advance and store it in your pantry to use as needed. yield: 4 servings serving size: 2 chicken legs, ½ C couscous, ½ C sauce each serving provides: calories 333 total fat 12 g saturated fat 2 g cholesterol 51 mg sodium 415 mg total fiber 6 g protein 24 g carbohydrates 36 g potassium 478 mg main dishes poultry