Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. Not a low sodium recipe. Makes 8 servings. 1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add chicken and toss to coat. Let stand, stirring frequently, 30 minutes. 2. Combine carrots, onion, and acorn squash in 3-quart microwave-safe casserole; cover with lid. Microcook on HIGH power 5 minutes. Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3 minutes. Remove from oven and stir. Microcook covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade; microcook covreed 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt; microcook covered 2 minutes longer. 3. Meanwhile, heat remaining 2 cups broth and the butter in medium saucepan to boiling. Stir in couscous, cover pan, and remove from heat. Let stand 5 minutes. 4. To serve, spoon couscous onto serving platter. Top with chicken stew and sprinkle with almonds and mint. Nutrition Information per Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 8|
|Calories from Fat: 381 (53%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||56 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 119.4mg||37 %|
|Sodium 494.9mg||17 %|
|Potassium 720.7mg||19 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 59.8g|
|Protein 20.1g||29 %|
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Calories per serving: 715
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