MOROCCAN CHICKEN AND COUSCOUS

2 tbsp. lemon juice
1 tbsp. honey
2 garlic cloves, crushed
1/2 tsp. ground turmeric, cumin, and cinnamon
1/8 tsp. cayenne pepper
1 pkg gardein chick'n filets
1 c. vegetable stock
1 tbsp. extra virgin olive oil
1 small yellow onion, chopped
1/2 c. couscous
1/4 c. craisins
1/4 c. fresh cilantro, chopped
salt and pepper, to taste

Combine the first 5 ingredients in a shallow dish. Marinate chicken in this, turning once or twice, for at least 3 hours or up until 1 day in the refrigerator.

In a large saute pan, heat oil over medium heat, add onions, salt, and pepper to taste. Cook until softened,stirring occasionally, about 8-10 minutes. Add half of the stock and bring to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with fork.

While couscous is cooking, cook the chick'n filets in a saute pan over med heat with a little oil. Cook a few minutes per side until cooked through.

When couscous is done, add the other half of the vegetable stock, the craisins, and the cilantro and cook over low heat for 2 minutes.

Serve couscous along with chick'n.