Instructions: A delicious change of pace from the usual spaghetti and meatballs. Add a sprinkle of orange zest to really perk up the flavor.

Note 1: Original recipe used whole wheat couscous. I only had regular in the pantry.

Preheat the oven to 475F. Line a baking sheet with foil and lightly coat with nonstick spray.

Mix together the chicken, bread, egg, cumin, 1/2 tsp salt, and 1/8 tsp pepper in a large bowl until well blended. Shape into twenty-one 1" balls. Arrange on the prepared baking sheet. Bake for 12 - 15 min, or until just cooked through.

Meanwhile, heat the oil in a med saucepan. Add the onion and cook, stirring often, for 3 min. Add the garlic and cook, stirring, for 2 min longer. Stir in the tomatoes, water, tomato paste, oregano, cinnamon, orange zest (if using), and the remaining salt and pepper. Simmer for 15 min longer. Add the meatballs to the sauce.

Prepare the couscous. Put 3 C of nonfat chicken broth in a saucepan and bring to a boil. Add 2 C couscous, turn off the heat, cover and let sit for 15 - 20 min. Fluff with a fork.

To serve, spoon the couscous onto a large platter. Top with the meatballs and sauce.

This was very good. Quite tasty and easy to put together.

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