CHICKEN Salsa Couscous Chicken 3 cups hot couscous or rice (cooked as directed on package) 1 Tablespoon olive or vegetable oil 1/4 cup coarsely chopped almonds 2 garlic cloves, minced 8 chicken breasts, skin removed 1 cup Old El Paso Garden Pepper or Thick n' Chunky Salsa 1/4 cup water 2 Tablespoons dried currants 1 teaspoon honey 3/4 teaspoon cumin 1/2 teaspoon cinnamon While couscous or rice is cooking, heat oil in a large skillet over medium-high heat until hot. Add almonds; cook 1-2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4-5 minutes or until browned, turning once. In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook, stirring occasionally, for 20 minutes or until chicken is fork-tender and juices run clear. Stir in almonds. Serve chicken mixture with couscous or rice. Serves 4.