Chili Chicken With Couscous - cooking recipe

Ingredients

4 None chicken breast fillets
1/3 cup Moroccan marinade
2 cups vegetable stock
14 oz couscous
1 1/2 tbsp butter
1 None small red onion, thinly sliced
2 None fresh small red Thai chilies, finely chopped
4 oz pitted prunes, coarsely chopped
1/3 cup slivered almonds, toasted
3 tbsp fresh mint leaves, coarsely chopped
1.5 oz preserved lemon, finely chopped

Preparation

Combine chicken and marinade in a large bowl. Set aside for 10 mins to marinate.
Meanwhile, bring stock to a boil. Remove from heat and stir in couscous and butter. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing couscous with a fork occasionally. Stir in remaining ingredients.
Oil a grill plate over high heat. Cook chicken until browned all over and cooked through. Slice thickly.
Serve chicken on couscous.