Moroccan-Style Chicken over Couscous

Course : Chicken
Serves: 4
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4 medium boneless -- skinless chicken thighs (1 1/4 pounds)
1 teaspoon olive or vegetable oil
2 cloves garlic -- finely chopped
1 tablespoon lemon juice
27 1/2 ounces Ragu Light Pasta Sauce
1 tablespoon chopped cilantro -- (optional)
1/2 teaspoon finely grated lemon peel -- (optional)
10 ounces couscous, cooked according to package directions

Preparation / Directions:

Season chicken, if desired, with salt and ground black pepper. In 12-inch skillet, heat oil over medium high heat and brown chicken. Add garlic and cook 30 seconds. Stir in lemon juice and cook over medium heat, stirring occasionally, 4 minutes. Stir in Ragu Light Pasta Sauce, cilantro and lemon peel. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is no longer pink. Serve over hot couscous.

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