Chicken In A Hurry - cooking recipe

Ingredients

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

Preparation

Heat oven to 425\u00b0.
Prepare couscous according to package directions.
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.
Meanwhile, in 1-quart saucepan over high heat, bring 1/2 cup water to boil.
Add reserved apricot preserves and carrot slices and cook covered for 5 to 6 minutes until carrots are tender.
Drain carrots.
Add to couscous along with scallions and pepper.
Toss mixture well. Spoon into serving platter alongside glazed chicken.
Serve immediately.
Makes 4 to 6 servings.