prep time: 10 minutes (plus standing time) cooking time: 10 minutes
ingredients (serves 4):
4 single boneless, skinless chicken breasts (1 1/2 pounds)
2 cups vegetable or chicken stock
2 cups couscous
1 1/2 Tbs butter
1 small red onion, sliced thinly
1/3 cup slivered almonds, toasted
1/2 coarsely chopped mint
1/4 cup finely chopped preserved lemon peel
1-2 pinches of saffron
ingredients for moroccan marinade:
2 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1 Tbs olive oil
1 make moroccan marinade by combining all ingredients in a small bowl.
2 toss chicken in large bowl with marinade; let stand for 10 minutes. cook chicken, in batches, on heated oiled grill or grill pan until browned lightly and cooked through. let stand 5 minutes; slice chicken thickly.
3 bring stock to a boil in medium pot. remove from heat; stir in couscous and butter. cover; let stand 5 minutes or until liquid is absorbed. fluff couscous with fork; stir in remaining ingredients.
4 serve chicken on couscous.
adapted from a recipe in best ever recipes.