Remove skin and trim all visible fat from chicken thighs; set chicken aside. In a 2-1/2 quart casserole, combine zucchini, onion, oil and garlic; microwave, covered, on High 2-3 minutes. Stir in curry powder and flour until blended. Add tomatoes with their liquid, breaking up tomatoes with spoon, and raisins. Add chicken thighs, arranging meatier portions toward outer edges of casserole. Microwave, covered, 16-18 minutes, until chicken and zucchini are tender, rearranging chicken and stirring halfway

through cooking. To serve, spoon couscous into shallow serving bowl; top

with chicken mixture. You can use rice instead of couscous. Per serving: 351 cal, 12gm fat, 3gm fiber, 54mg chol.