4 cups quartered tomatoes
1 onion, quartered
2 cloves garlic, minced
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon black pepper
3/4 pound (3 or 4) boneless, skinless chicken breasts
2 tablespoons honey
1 cup fat free chicken broth
1/3 cup chopped golden raisins
1/2 cup couscous

Preparation Instructions:

In a 5 quart nonstick Dutch oven or pot over medium high heat, combine tomatoes, onion, garlic, cinnamon, ginger and pepper. Stir in chicken and bring mixture to a boil. Reduce heat, cover, and simmer until chicken is very tender and cooked through, about 40 minutes. Transfer chicken to a plate and keep warm.

Increase heat to high and boil sauce, stirring often, until very thick and tomatoes have begun to caramelize. Reduce heat to low and stir in honey. Stir in chicken.

In a 2 quart saucepan, bring broth and raisins to a boil over medium high heat. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.

Fluff couscous with a fork and serve with chicken mixture. Serves 4.

Per serving: 311 calories; 2 g fat; 49 mg cholesterol; 120 mg sodium; 4.9 g fibre.