Leek"y" Chicken and Couscous

DIRECTIONS

• Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
• When the liquid boils, add in the raisins and couscous; remove pan from heat.
• Stir the couscous and place the lid on the pot; let stand.
• Heat a large nonstick skillet over med-high heat; add in the olive oil.
• Add the chicken in a single layer and season it with salt and pepper.
• While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
• Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
• Place the leeks in a colander and run them under cold water.
• Separate the layers to release the dirt and grit; rinse well, then drain well.
• Add the leeks to the chicken and wilt 2-3 minutes.
• Add in the wine and let it cook down by half, 3-4 minutes.
• The leeks should still have some color but should be tender and the chicken should be cooked through.
• Add in the remaining 1 tablespoon butter and swirl into the sauce.
• Fluff the couscous with a fork and stir in the parsley.
• Place a bed of couscous on each dinner plate; top with chicken and leeks.