Chicken CousCous

INGREDIENTS

For the marinade:

2 chicken breasts, free range or organic if possible 1 cup olive oil 5 tablespoons balsamic vinegar 1 tablespoon finely chopped rosemary 2 garlic cloves, crushed Sea salt and freshly ground black pepper
For the couscous:

1 generous cup couscous ½ cup dried apricots, diced Sea salt and freshly ground black pepper 1 ½ cups hot chicken stock 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 2⁄3 cup slivered almonds, toasted 3 1⁄3 cups baby spinach 1⁄3 cup feta, crumbled


INGREDIENTS

For the marinade:

2 chicken breasts, free range or organic if possible 1 cup olive oil 5 tablespoons balsamic vinegar 1 tablespoon finely chopped rosemary 2 garlic cloves, crushed Sea salt and freshly ground black pepper

Reduce olive oil by 2/3 cup, double vinegar. Replace rosemary with oregano, bayleaf, sage, thyme mix in any combination and amount.

Add a dry rub to the chicken before marinade. Use some ancho chili/paprika/cayenne mix.

For the couscous:

1 generous cup couscous ½ cup dried apricots, diced Sea salt and freshly ground black pepper 1 ½ cups hot chicken stock 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 2⁄3 cup slivered almonds, toasted 3 1⁄3 cups baby spinach 1⁄3 cup feta, crumbled

Replaced Apricots with broccoli and almonds with walnuts. left out cheese. I hate cheese. Can always add it later if they like.

DIRECTIONS

For the marinade:

Place the chicken and all the marinade ingredients in a large bowl and mix well. Cover and put in the refrigerator, and leave to marinate for up to 12 hours.

Preheat the oven to 350 degrees.

Remove the chicken, place on a hot grill pan, and season with salt and pepper. Cook on each side for 3 minutes before cooking in the oven for 10–15 minutes.

For the couscous:

Meanwhile, put the couscous in a large bowl with the apricots, season with salt and black pepper, and mix well. Pour the chicken stock over the couscous and cover immediately with a large plate to seal in the steam. Leave for 10 minutes.

Fluff up the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, almonds, baby spinach, and feta. Once the chicken is cooked, cut into thin strips, let cool, and fold into the couscous.