Moroccan Chicken

4 Boneless chicken breasts
1 Cup plain yogurt
1 Tbsp freshly grated ginger (or 1 tsp dried)
1 Clove crushed garlic
1/2 Tsp ground cardamom
1-1/2 Tsp ground cumin

1-1/2 cups low fat yogurt
Salt and pepper to taste
1-2 Tbsp lime or lemon juice
1 clove crushed garlic

2 Tbsp vegetable oil
1-1/2 cups couscous

Cut the chicken into 1 inch slices. Mix the yogurt and spices and place the
chicken slices in the mixture. Let the chicken marinate for 2 hours or more
in the refrigerator. (Overnight is best)

While the chicken is marinating, take 1-1/2 cups low fat yogurt and place
in a coffee filter or cheesecloth and let the liquid drain from the yogurt
for about 1 hour. Season with salt, pepper, crushed garlic and lemon
juice.(Makes a firm 'cream' cheese)

Cook the couscous according to the directions on the package.

Preheat oven to 375 degrees. Remove the chicken from the yogurt and shake
off excess yogurt. Spray a little oil on the chicken pieces, place on a
baking tray and bake for about 15 - 20 minutes or until the chicken is done.

Serve chicken over couscous with yogurt sauce on the side.