Ingredients
6-8 chicken thigh fillets (depending on the size)
2/3 cup balsamic vinegar
1 cup chicken stock
4 tablespoons sugar
2 cloves garlic, crushed

Garlic Couscous
1½ cups couscous
2¼ cups boiling chicken stock
60g butter
4 cloves garlic, thinly sliced
4 tablespoons chopped fresh thyme


Method
Place the chicken fillets in a shallow dish and pour over the combined balsamic vinegar, chicken stock, sugar and garlic. Allow to marinate for at least 10 minutes each side, but longer if you have time.

To make the garlic couscous, place the couscous in a container with a tight fitting lid and pour in the boiling stock. Cover tightly with the lid and allow to stand for 5 minutes or until all the liquid has been absorbed. Heat the butter in a frying pan over medium-low heat. Add the garlic and thyme and cook for 3 minutes or until the garlic is soft but not brown. Add the couscous to the pan and cook, stirring, for 2 minutes.

To cook the chicken, preheat an oiled frying pan over medium-high heat. Remove the chicken from the marinade and add to the pan, cooking for 3-4 minutes each side. Add the marinade to the pan and cook the chicken for a further 1 minute each side or until the chicken is cooked through and the marinade has thickened to a lovely sauce.

To serve, place the couscous on serving plates and top with steamed green vegies and then chicken and the sauce from the pan.