Bird is the word. Versatile and quick-cooking, chicken and turkey are staples of a healthy weeknight pantry.
Simple Sub: Try raisins or dried apricots in place of currants.
Serve with Currant Couscous: Heat 2 teaspoons olive oil in a saucepan over medium-high heat. Add 1 cup uncooked Israeli couscous; sauté 2 minutes. Add 2 cups water and 1/4 cup dried currants; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in 1/4 cup chopped fresh parsley and 1/4 teaspoon salt. Yield: 4 servings. CALORIES 236; FAT 2.8g (sat 0.3g); SODIUM 148mg