Chicken In A Hurry

• 1 (10 oz.) pkg. couscous
• 1/4 c. apricot preserves
• 1 (2 to 2 1/2 lb.) roasted chicken, quartered
• 1/2 c. water
• 1 lb. medium-sized carrots, peeled and cut into 1/4-inch diagonal slices (about 1 1/2 c.)
• 1/4 c. chopped scallions
• freshly ground black pepper, to taste

1. Heat oven to 425u0b0.
2. Prepare couscous according to package directions.
3. Spread all but 2 teaspoons apricot preserves evenly over chicken pieces; arrange pieces in foil lined baking pan. Place pan in oven for about 10 minutes until chicken is heated through and well glazed with preserves.
4. Meanwhile, in 1-quart saucepan over high heat, bring 1/2 cup water to boil.
5. Add reserved apricot preserves and carrot slices and cook covered for 5 to 6 minutes until carrots are tender.
6. Drain carrots.
7. Add to couscous along with scallions and pepper.
8. Toss mixture well. Spoon into serving platter alongside glazed chicken.
9. Serve immediately.
10. Makes 4 to 6 servings.

couscous, apricot preserves, chicken, water, carrots, scallions, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253559 (may not work)