Ginger Chicken with Fruity Nutty Couscous


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.