20 Minute North African Chicken with Couscous and Feta Yogurt Sauce

The following recipe is my contribution to the Culinarty original recipe event. Drop by and share one of your original recipes! Fast Flavors of North Africa.....
Since I'm in the middle of a family reunion, I'm getting a ton of honest Pennywise feedback from my relatives. Four of my grown-up nieces requested more recipes for lightening-fast suppers. They're all in the throes of raising small children, and unanimously bemoaned the 6 o'clock crunch. This recipe is for them, and for anyone else that is forced to get dinner on the table without a lot of pomp or ceremony.
I can make this recipe easily in less than 20 minutes, but it might take you a couple extra minutes your first time out. Once you've made it a couple of times, you'll be able to eyeball what you need. Fast is not its only virtue; it's healthful, beautiful, and exotically delicious. And as always, I've got your back for leftovers. Make some extra chicken and yogurt sauce and in a couple of days, we'll make some incredible Moroccan wraps.
20 minute North African Chicken with Couscous and Feta Yogurt Sauce

Estimated Cost: $8.00 for four servings

1 lb. boneless skinless chicken breasts

1/2 cup salsa or tomato sauce(It's excellent with Fire Roasted Tomato Salsa)

1 teaspoon each paprika, cumin, and garlic powder

1/2 teaspoon each salt and pepper

1/8 teaspoon each cinnamon and cloves

2 tablespoons olive oil, divided

1 cup chicken broth

1 cup couscous

1/2 cup raisins, apricots, dried cranberries, or dates

1/3 cup sliced almonds

1/2 cup halved grape tomatoes

1/2 cup plain yogurt

1/2 cup crumbled feta cheese

1/4 cup chopped fresh mint, basil, or cilantro-or a combination

Juice of 1/2 lemon

Preheat the broiler. Line a cookie sheet with foil. Dip chicken in salsa and sprinkle with spices on both sides. Pour any of the extra salsa over the chicken. Drizzle with 1 tablespoon olive oil. Broil for about 5 minutes on each side, 10 minutes total. Let rest for a few minutes, and thinly slice. Meanwhile, in a medium microwaveable bowl, bring chicken broth to a boil. Add couscous and raisins. Cover and let stand for five minutes; stir in almonds and tomatoes. In a separate small bowl, combine remaining 1 tablespoon olive oil, yogurt, feta, mint and lemon juice. Season to taste with salt and pepper. To serve, divide couscous between four bowls. Add chicken slices, a dollop of yogurt sauce and a sprig of herbs.

Coming Tomorrow:
Cumin Toasted Tortilla Chips and Pantry Hummus

20 minute Orange and Rosemary Pork Chops with Couscous

The end of the school year marks not only an academic farewell. Besides graduation ceremonies, there are also recitals, concerts, desfiles, plays, and sundry performances to compete for the busy family's time and attention. The result is a mad dash from event to event, exhausted hungry children, and a desperate wish for a simple, sane summer. I can't help with the closing chaos, but I can help with dinner. This terrific meal will come together in less than 20 minutes. It's yummy and fresh and best of all, there's a leftover bonus to help you jump start dinner in a couple nights when you get home from the Kindergarten Poetry Recital and Dance-a-thon. See the notes below.

20 minute Orange and Rosemary Pork Chops with Couscous

Estimated Cost: $6.50

Notes: For a leftover bonus, cook two extra chops (do not add back into the orange sauce), sprinkled with a pinch of salt and pepper. Slice and toss it in a bag with a couple tablespoons of soy sauce. In two days you'll be ready to make Sesame Lime Pork Noodles. I'll post the recipe on Wednesday.

4 pork chops, about 1 lb.

salt and pepper

2 tablespoons olive oil

1 cup low sodium chicken broth

1 cup couscous

about 6 sprigs fresh rosemary

1/4 cup orange marmalade

1/4 cup Dijon mustard

1/4 cup honey

Season pork chops on both sides with salt and pepper. Heat olive oil over medium high heat. Add chops and brown for one minute on each side. Reduce the heat to low, cover, and cook chops for four minutes on each side. Remove chops to plate, tent with foil. To same skillet add 2 rosemary sprigs, marmalade, Dijon, and honey. Cook and stir over medium high heat, until thick and syrupy, about two minutes. Remove rosemary sprigs and add pork back to skillet. Meanwhile, in a medium microwaveable bowl, place chicken broth. Heat in microwave on high until boiling. Stir in couscous. Cover and let stand until serving time; fluff with fork just before serving. To serve, divide couscous between four plates. Top with pork chop and orange sauce and garnish with rosemary sprigs.

Coming Tomorrow:

Tuesdays With Dorie

French Chocolate Brownies