MOROCCAN CHICKEN
Nonstick spray coating
4    4-oz skinless, boneless
Chicken breast halves
1/3 c  Water
1    Small eggplant, cubed
1/2 c  Chopped onion
1/2    Chopped green pepper
14 1/2 oz Stewed tomatoes
8 oz Tomato sauce
1/4 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground turmeric
1/4 ts Salt
1/4 ts Pepper
Dash ground cloves

FRUITED COUSCOUS
1 1/2 c Chicken broth
1 c Couscous
1/4 c Light raisins

CHICKEN: 1. Spray a cold 10-inch skillet with nonstick coating. Preheat
skillet over medium heat. Add chicken to skillet and cook about 5 minutes
on each side or until chicken is no longer pink. Remove chicken from pan.
Set aside. 2. Add water, eggplant, onion and green pepper to skillet. Bring
to boiling; reduce heat. Cook, covered, over medium heat about 10 minutes
or until vegetables are tender. Drain. 3. Add *undrained* tomatoes, tomato
sauce, cinnamon, ginger, turmeric, salt, pepper and cloves. Bring to
boiling; reduce heat and simmer, uncovered, 10 minutes or until desired
consistency. Add chicken and heat through. Serve chicken and sauce over
fruited couscous. COUSCOUS: Bring chicken broth to boiling in a medium
saucepan. Add couscous and raisins; stir to combine. Remove from heat.
Cover and let stand about 5 minutes. To serve, fluff with a fork.