4 boneless skinless chicken breast halves (4 oz. each)
1 tbsp. olive or canola oil
1 (16 oz.) jar chunky salsa
1 c. dried cranberries
1/4 c. water
1 tbsp. honey
2 garlic cloves, minced
3/4 tsp. ground cinnamon
1/2 tsp. ground cumin
2 c. hot cooked couscous
1/4 c. slivered or sliced almonds, toasted

In a large nonstick skillet, sauté chicken in oil until browned on both sides. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10 to 15 minutes or until chicken juices run clear. Serve over couscous. Sprinkle with almonds.

Makes 4 servings.