1 cup water
1 cup chicken stock
1 cup couscous
1 tablespoon olive oil
2 teaspoons garlic, coarsely chopped
1/2 teaspoon ground ginger or 2 teaspoons fresh, grated ginger
4 boneless chicken breasts
1 cup Mariani Mixed Fruit (chopped)
1/2 cup ground almonds
Combine water and stock in a saucepan over high heat. Bring to a boil. Stir in couscous. Remove from heat. Cover tightly and set aside 10-15 minutes until liquid is absorbed. Heat oil in a heavy nonstick skillet over medium-high heat. Stir in garlic, ginger root, and salt and pepper to taste. Add chicken breasts. Cook 3-5 minutes per side, until golden brown and cooked throughout. Stir Mariani Mixed Fruit and ground almond into couscous and serve with chicken.