The orange-flavored dried cranberries add a subtle citrus flavor to the dish, but they could be replaced by either regular dried cranberries, dried cherries, or golden raisins.


1 1/2 teaspoons paprika
1 1/2 teaspoons coriander
1 1/2 teaspoons cumin
3/4 teaspoon salt
1 box (10 ounces) couscous
2 teaspoons minced garlic
2 cups boiling water
4 small skinless, boneless chicken breast halves (4 ounces each)
1/3 cup orange-flavored dried cranberries
3 tablespoons orange all-fruit spread


1 Preheat the oven to 400°F. In a small bowl, combine the paprika, coriander, cumin, and salt. Measure out 2 teaspoons of the spice mixture to use in the couscous.

2 In a 7 x 11-inch glass baking dish, stir together the couscous and garlic. Sprinkle evenly with the reserved 2 teaspoons spice mixture. Pour the boiling water over the couscous, cover with foil, and let stand for 5 minutes.

3 Meanwhile, rub the remaining spice mixture into the chicken.

4 With a fork, stir the cranberries into the couscous. Place the chicken on top of the couscous and brush the chicken with the orange fruit spread.

5 Cover with foil and bake for 25 minutes, or until the chicken is cooked through. Makes 4 servings

Nutrition Facts

per serving: calories 499, total fat 2.8g, saturated fat 0.6g, cholesterol 82mg, dietary fiber 5g, carbohydrate 74g, protein 42g, sodium 546mg

good source of: niacin, selenium, vitamin B6, vitamin E

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum—a benefit for your arthritic hands. However, some foods—like canned beans—can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 13 Sep 2011

Last Modified: 06 Apr 2015