Pan-Fried Chicken With Balsamic Peppers & Couscous

• 4 (4.5 oz.) skinless chicken fillets
• 1 tbsp. olive oil
• 2 garlic cloves, minced
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 2 garlic cloves, halved
• A few sprigs of thyme
• 1/3 cup Israeli couscous
• 1 chicken stock cube
• 1 tbsp. balsamic vinegar
• A handful of arugula

1. Heat a grill pan. Season the chicken generously, and brush with a little olive oil and the minced garlic. Grill for 15 minutes, turning as needed.
2. Meanwhile, heat 1 tbsp. olive oil in a frying pan, add the peppers, halved garlic, and thyme. Cook for 5 minutes, stirring as needed, or until peppers start to soften.
3. Add 2 tbsp. water; reduce the heat, and simmer, covered, for 15 minutes, until peppers are tender.
4. Meanwhile, boil the couscous in stock and 2/3 cup water for 7 minutes until tender.
5. Stir balsamic vinegar into the peppers. Cook for a few more minutes to reduce.
6. Serve chicken on top of the couscous, with the peppers and a drizzle of balsamic vinegar. Finish with a handful of arugula on top.

chicken fillets, olive oil, garlic, red pepper, yellow pepper, garlic, thyme, couscous, chicken, balsamic vinegar, handful of arugula

Taken from www.myrecipes.com/recipe/pan-fried-chicken-balsamic-peppers-couscous (may not work)