Balsamic Chicken With Garlic Couscous

From Donna Hay's "Flavours"

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  chicken breasts
• 1⁄3 cup  balsamic vinegar
• 1⁄2 cup  chicken stock
• 2  tablespoons sugar
• 1  clove garlic, crushed

• For couscous

• 1 1⁄2 cups couscous
• 2 1⁄4 cups  boiling  chicken stock
• 2  ounces butter (I use a non dairy margarine)
• 4  cloves garlic, sliced
• 2  tablespoons fresh thyme

Directions

1. Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
2. Let marinate at least 10 minutes per side.
3. To make couscous: pour boiling stock over couscous in a large bowl.
4. Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
5. Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
6. Add the couscous to the pan and stir for 3 minutes.
7. To cook the chicken, preheat an oiled frying pan over medium-high heat.
8. Cook chicken about 4 minutes per side.
9. Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
10. Place couscous and top with chicken and sauce.