Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Boneless skinless chicken Breasts
  10      Milliliters   Paprika
                        Salt and freshly ground
                        Black pepper
   6      Tablespoon    Olive oil
   1      Clove         garlic -- peeled and Crushed
   1      Tablespoon    Lemon juice
   2      sprigs        Fresh coriander sprigs -- to Garnish
 500      Milliliters   Chicken or vegetable stock
 275      grams         Couscous
   4      Tablespoon    Freshly chopped coriander
  50      grams         Toasted pine nut kernels
  75      grams         Chopped dried apricots
                        CHARGRILLED SPICED CHICKEN COUSCOUS

Preparation:

1. Split each chicken breast almost in half horizontally, open out like a book and place between sheets of clingfilm. Beat with a rolling pin to flatten the chicken. Remove clingfilm, sprinkle with paprika, salt and pepper, then drizzle over 2 tbsp olive oil. 2. Heat a griddle pan or grill until hot then cook the chicken breasts for 8-10 minutes, turning once (you might have to do this in batches if your griddle or grill pan isn’t large enough). 3. Meanwhile, put the remaining olive oil, garlic, lemon juice and seasoning in a screw-topped jar and shake well to mix. 4. when the chicken is cooked, cut it into strips and arrange on top of the couscous. Drizzle over the dressing and serve garnished with the sprigs of fresh coriander. COUSCOUS WITH PINE NUT KERNELS AND APRICOTS In a large saucepan bring 500ml chicken or vegetable stock to the boil. Stir in 275g couscous and season with salt and pepper. Cover, remove the saucepan from the heat and leave for 5 minutes or until the stock has been absorbed. Add 4 tbsp freshly chopped coriander, 50g toasted pine nut kernels and 75g chopped dried apricots. Serve topped with the chargrilled chicken strips. From: Kerry Erwin Date: 20 Jul 97 Mastercook Recipes (Mailing List) Ä