Balsamic Chicken With Garlic Couscous

• 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

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.

chicken breasts, balsamic vinegar, chicken stock, sugar, clove garlic, couscous, couscous, boiling chicken, butter, garlic, thyme

Taken from www.food.com/recipe/balsamic-chicken-with-garlic-couscous-90485 (may not work)