In 12-inch skillet over medium-high heat, in hot oil, cook chicken until well browned on all sides. With slotted spoon, remove chicken to plate. Reduce heat to medium. In drippings remaining in skillet, cook carrots and onion 5 minutes. Add garlic; cook 2 minutes longer, stirring frequently. Add chicken broth, couscous, TABASCO sauce, salt and chicken chunks. Heat to boiling, then reduce heat to low, cover and simmer 5 minutes. Stir in raisins or currants, almonds and parsley or mint. Makes 8 servings. Nutritional information per serving: 422 Calories, 33 g protein, 18 g fat, 530 mg sodium, 67 mg cholesterol. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 8|
|Calories from Fat: 93 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 65mg||20 %|
|Sodium 320.2mg||11 %|
|Potassium 995.4mg||26 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 49.7g|
|Protein 34g||49 %|
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Calories per serving: 439
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