Apricot glazed chicken and couscous
March 12, 2013 § Leave a comment
Ingredients for two people
|1 cube||chicken stock|
|70 g||dried apricots, rehydrated in water|
|400 g||chickpeas, drained|
For the couscous
Dissolve the chick stock cube, follow the instructions on the packet. Place the couscous in a bowl, and pour the stock over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap, leave to sit for 5 minutes. Remove the glad wrap and fluff the couscous with a fork.
For the chicken
Place the apricots in a small bowl of hot water and leave for 5 minutes, strain and dry with a paper towel.
Heat the butter in a pan over medium heat. Add the apricots and the chicken and cook the chicken on both sides for 2-3 minutes or until cooked through. The apricot will become sticky and coat the chicken.
Combine the drained chickpeas, parsley, lemon juice, red onion, and couscous in a salad bowl and toss to combine. Divide between plates, top with chicken and enjoy!
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