Moroccan Chicken with Fruited Couscous

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.