Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid. While the chicken is cooking, bring a pan of water to the boil and cook the lentils for 10-20

MOROCCAN COUSCOUS Yield: 4 Servings 1 c Orange or other juice 1 c Instant couscous 1/4 c Pitted dates, finely chopped 1/4 c Raisins 1/4 c Slivered almonds 1 ts Cinnamon From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra Wasserman. Bring juice and * cup water to a boil in a

"This dish is great served with my Lamb Tagine and Cucumber Raita also on this site."

As noted by other reviewers, I went to Cost Plus and bought ras al hanout season blend. I used that instead of all of the other spices and it came out great. The only thing I would do differently is cut the veggies a bit smaller and more uniform. Other than that, the recipe is wonderful. It is

Moroccan Couscous

Moroccan Couscous 2 TB olive oil 1 green onions, chopped 1 sweet red pepper 1 garlic clove, minced 1 tomato, chopped 1 zucchini, diced 1