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Moroccan-Inspired Chicken with Fruited Whole-Wheat Couscous

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  • Place the carrots in a steamer basket and cook just until tender. Set aside. Toss the chicken and the Moroccan spices in a bowl until evenly coated. Heat 2 tsp. olive oil in a medium sized pan and saute the meat until cooked through. Remove to a plate and tent with foil.
  • Meanwhile, heat remaining 2 tsp. oil and add the onion and apple slices. Bring water to a boil in a small saucepan and add couscous, cover, and remove from heat. Fluff after 5 minutes.
  • Divide couscous between 4 bowls. Top with the chicken, onion, apple, carrots, fruit, and cheese. Sprinkle mint over top and enjoy!


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