Balsamic Chicken With Garlic Couscous

Ingredients

• 4 chicken breasts
• 1/3 cup Celia's Traditional balsamic vinegar
• 1/2 cup chicken stock
• 2 tablespoons sugar
• 1 clove garlic, crushed
• For couscous
• 1 1/2 cups couscous
• 2 1/4 cups boiling chicken stock
• 2 ounces butter
• 4 cloves garlic, sliced
• 2 tablespoons fresh thyme

Directions

1. Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
2. Let marinate at least 10 minutes per side.
3. To make couscous: pour boiling stock over couscous in a large bowl.
4. Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
5. Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
6. Add the couscous to the pan and stir for 3 minutes.
7. To cook the chicken, preheat an oiled frying pan over medium-high heat.
8. Cook chicken about 4 minutes per side.
9. Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
10. Place couscous and top with chicken and sauce.

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