NEED MORE flavor fast?

Stock the pantry with instant couscous, a low-fat source of complex carbohydrates that is faster to prepare than most types of rice.

A decade ago, the search for plain couscous would have left most supermarket shoppers scratching their heads.

Now you can find an array of flavors - garlic, herbs, curry, Parmesan or pine nuts.

The starch of choice across North Africa, couscous is often referred to as a grain, but it's actually a fluffy semolina (think pasta) used to sop up the juices from an array of stewed chicken, lamb and vegetable dishes.

While Moroccan cooks typically use saffron to flavor their couscous dishes, this Moroccan-Style Skillet Chicken creates warm fall flavors by using pumpkin pie spice, chili powder and cumin.

Shopping tip: Our testers used a 5.8-ounce box of Near East Roasted Garlic and Olive Oil Couscous.

The brand you choose may affect the nutritional analysis, so be sure to check the label.

Money-saving tip: Pumpkin pie spice is less expensive than saffron, but you can also save more money by making your own homemade version using spices commonly found in the American spice cabinet.

Combine 1 1/2 teaspoon ground cinnamon, 3/4teaspoon ground ginger, 1/4plus 1/8teaspoon ground nutmeg and 1/4plus 1/8teaspoon ground allspice.

MOROCCAN-STYLE

SKILLET CHICKEN

1 tablespoon olive oil

1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes

4 cloves garlic, minced

1 (15-ounce) can crushed

tomatoes

1 tablespoon pumpkin pie spice

2 teaspoons chili powder

1 1/4 teaspoons ground cumin

1 cup frozen peas

1/2 cup chopped fresh cilantro

1 (5.8-ounce) box

roasted garlic and

olive oil couscous,

prepared according

to package directions

Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes.

Remove chicken from skillet; set aside.

Add garlic to skillet and cook, stirring frequently, 30 seconds.

Add tomatoes, pumpkin pie spice, chili powder and cumin.

Simmer 5 minutes; add peas and chicken and heat through. Stir in cilantro.

Serve chicken mixture over hot couscous. Makes 4 servings.

Per serving, with couscous: 387 calories (17 percent from fat), 7 grams total fat (1 gram saturated), 66 milligrams cholesterol, 46 grams carbohydrates, 37 grams protein, 690 milligrams sodium, 6 grams dietary fiber.

This recipe from http://southernfood. about.com was developed by professional home economists Kathryn Moore and Roxanne Wyss.

Jill Wendholt Silva is an award-winning food journalist and editor for the Kansas City Star. She is the author of the cookbook "Eating for Life" ($24.95, Kansas City Star Co.), featuring 100 recipes from her weekly column. Contact her at jsilva@kcstar.com.