Apricot Glazed Chicken and Couscous

Total Time
Prep 5 mins
Cook 14 mins

Another entry for the "I got home late, but still want a great meal" category. You can make this faster than it would take to go out and get take-out. And it's delicious. This one is for 2, but can very easily be doubled.

Ingredients Nutrition


  1. (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.
  2. Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
  3. Don't overcook, you don't want chewy chicken.
  4. Combine preserves and vinegar in a bowl, then add the cooked chicken.
  5. Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
  6. Bring to a boil.
  7. Reduce heat and cover, simmer 2 minutes.
  8. Stir in couscous, top with chicken mixture.
  9. Remove from heat and let stand 5 minutes.
  10. Fluff couscous with a fork, and serve.


Most Helpful

I've made this recipe at least 5 times, it's great. Thanks Leeann

horseplay October 16, 2003

This was so easy and delicious! I scaled for 6 servings so I had to cook the couscous in a separate pot (but I was still sure to scrape the good stuff from the pan). I was worried about the sauce being too sweet (or too vinegarry -- my husband does not like that) but it was neither! It was just right. The apricots were a wonderful addition to the couscous. I served with steamed broccoli.

Daphne2002 October 03, 2003

Excellent! This is so easy and so good! I've made it twice - the first time, since I had no dried apricots, I omitted them and increased the amount of preserves. It was good, but a bit too sweet. The second time, I used the specified amount of preserves and added both golden raisins and some slivered almonds I had left over from baking. Delicious!

HollyLQuinn August 27, 2003

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