Moroccan chicken with fruited couscous

1. Chickeni: Spray a cold 10-inch skillet with nonstick coating.
2. Preheat skillet over medium heat.
3. Add chicken to skillet and cook about 5 minutes on each side or until chicken is no longer pink.
4. Remove chicken from pan. Set aside.
5. Add water, eggplant, onion and green pepper to skillet.
6. Bring to boiling; reduce heat.
7. Cook, covered, over medium heat about 10 minutes or until vegetables are tender.
8. Drain.
9. Add *undrained* tomatoes, tomato sauce, cinnamon, ginger, turmeric, salt, pepper and cloves.
10. Bring to boiling; reduce heat and simmer, uncovered, 10 minutes or until desired consistency.
11. Add chicken and heat through.
12. Serve chicken and sauce over fruited couscous.
13. Couscousi: bring chicken broth to boiling in a medium saucepan.
14. Add couscous and raisins; stir to combine.
15. Remove from heat.
16. Cover and let stand about 5 minutes.
17. To serve, fluff with a fork.