Chili Chicken With Couscous

• 4 None chicken breast fillets
• 1/3 cup Moroccan marinade
• 2 cups vegetable stock
• 14 oz couscous
• 1 1/2 tbsp butter
• 1 None small red onion, thinly sliced
• 2 None fresh small red Thai chilies, finely chopped
• 4 oz pitted prunes, coarsely chopped
• 1/3 cup slivered almonds, toasted
• 3 tbsp fresh mint leaves, coarsely chopped
• 1.5 oz preserved lemon, finely chopped

1. Combine chicken and marinade in a large bowl. Set aside for 10 mins to marinate.
2. Meanwhile, bring stock to a boil. Remove from heat and stir in couscous and butter. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing couscous with a fork occasionally. Stir in remaining ingredients.
3. Oil a grill plate over high heat. Cook chicken until browned all over and cooked through. Slice thickly.
4. Serve chicken on couscous.

chicken, marinade, vegetable stock, couscous, butter, red onion, chilies, prunes, slivered almonds, mint, lemon

Taken from recipes-plus.com/api/v2.0/recipes/33498 (may not work)