Apricot Glazed Chicken and Couscous

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.

• Ready In: 19 mins
• Serves: 2

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 apricot
• 1⁄2 cup  uncooked couscous

Directions

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.