Chicken And Leeks Over Couscous - cooking recipe

Ingredients

Couscous
3/4 cup chicken broth
1 tablespoon butter
2 tablespoons golden raisins
3/4 cup couscous
Chicken
1 tablespoon oil
2 chicken breast halves
1 leek, sliced and washed well
1/2 cup white wine

Preparation

Make couscous by heating chicken stock, butter and raisins to a boil. Add couscous, cover and remove from heat.
Heat oil in medium skillet. Cut chicken into bit sized pieces. Add to hot oil, season with salt and pepper. Cook for 5 minutes.
Add leeks, and cook 5 more minutes.
Add wine and cook 5 more minutes.
Fluff couscous and serve with chicken.