Ingredients:
1/2 lb boneless chicken, cut into strips
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons apricot preserves
1 teaspoon balsamic vinegar
1 cup chicken broth
1/3 cup finely chopped dried apricots
1/2 cup uncooked couscous
Directions:
(To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.) Sprinkle the chicken with salt and pepper.
Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
Don’t overcook, you don’t want chewy chicken.
Combine preserves and vinegar in a bowl, then add the cooked chicken.
Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
Bring to a boil.
Reduce heat and cover, simmer 2 minutes.
Stir in couscous, top with chicken mixture.
Remove from heat and let stand 5 minutes.
Fluff couscous with a fork, and serve.
Servings: 2
Time preparation: 5 min.
Time total: 19 min.