Think of couscous, a North African-style pasta made from semolina, when planning a quick meal. It has a wonderful, rather grainy texture that provides an unusual background to a sauce or meat and vegetable combination. It can be used in many places where you might normally think of rice or pasta.

The instant, or precooked couscous, is especially flavorful when you use chicken broth instead of water for the cooking liquid.

All you do is add half the amount of couscous to boiling liquid. Turn off the heat and cover. After 5 minutes, fluff it with a fork.

In this low-fat stir-fry, the couscous is added directly to the cooked chicken and vegetables, as you would if you were making fried rice.

1/2 c. couscous
1 1/2 c. chicken broth, divided
2 whole boneless, skinless chicken breasts
1 1/2 tbsp. olive oil
1 lg. carrot, thinly sliced
4 green onions, sliced
1 1/2 c. chopped broccoli
3/4 c. diced zucchini or yellow squash
1 tsp. minced garlic
2 tsp. finely chopped ginger
1 1/2 tbsp. low-sodium soy sauce

Prepare couscous with 1 cup of the chicken broth according to package directions; set aside.

Dice chicken and prepare vegetables. Mince garlic and chop ginger; set all aside.

Saute or stir-fry chicken in olive oil in wok or large, heavy skillet until no longer pink, 2-3 minutes; remove from pan.

Add carrot and onion to pan; stir-fry 1-2 minutes. Add zucchini, broccoli, ginger, garlic and remaining 1/2 cup chicken broth. Cook until broccoli is bright green and crisp-tender. Return chicken to pan. Stir in couscous and heat thoroughly. Serves 4.