Title: Chargrilled spiced chicken w couscous with pine nuts
 Categories: Entertainin, Main course, Poultry, Pulses and
      Yield: 4 Servings
 
           ---CHARGRILLED SPICED
           -CHICKEN---
      4    Boneless skinless chicken
           -breasts
     10 ml Paprika
           Salt and freshly ground
           -black pepper
      6 tb Olive oil
      1    Clove garlic; peeled and
           -crushed
      1 tb Lemon juice
           Fresh coriander sprigs; to
           -garnish

MMMMM--------------------------COUSCOUS-------------------------------
    500 ml Chicken or vegetable stock
    275 g  Couscous
      4 tb Freshly chopped coriander
     50 g  Toasted pine nut kernels
     75 g  Chopped dried apricots
 
  1. Split each chicken breast almost in half horizontally, open out
  like a book and place between sheets of clingfilm. Beat with a
  rolling pin to flatten the chicken. Remove clingfilm, sprinkle with
  paprika, salt and pepper, then drizzle over 2 tbsp olive oil.
  
  2. Heat a griddle pan or grill until hot then cook the chicken
  breasts for 8-10 minutes, turning once (you might have to do this in
  batches if your griddle or grill pan isn’t large enough).
  
  3. Meanwhile, put the remaining olive oil, garlic, lemon juice and
  seasoning in a screw-topped jar and shake well to mix.
  
  4. when the chicken is cooked, cut it into strips and arrange on top
  of the couscous. Drizzle over the dressing and serve garnished with
  the sprigs of fresh coriander.
  
  COUSCOUS WITH PINE NUT KERNELS AND APRICOTS
  
  In a large saucepan bring 500ml chicken or vegetable stock to the
  boil. Stir in 275g couscous and season with salt and pepper. Cover,
  remove the saucepan from the heat and leave for 5 minutes or until
  the stock has been absorbed. Add 4 tbsp freshly chopped coriander,
  50g toasted pine nut kernels and 75g chopped dried apricots. Serve
  topped with the chargrilled chicken strips.
  
  Recipe