You are here: Home » Recipes » Chicken with Olive Couscous Chicken with Olive Couscous Yield 4 servings PrintEmail Ingredients Marinade:1 cup plain yogurt2 tablespoons lemon juice lemon juice1 tablespoon brown sugar3 cloves garlic, minced1/2 teaspoon each cinnamon, ginger, cardamom4 -- boned, skinned chicken breast halves (about 6 ounce each)2 tablespoons olive oil1 large onion, diced2 cloves garlic, minced1 -- canned chipotle chili, minced1/4 teaspoon each salt, black pepper, ground ginger2 cups canned reduced sodium chicken broth2 1/4 cups couscous1/2 cup chopped green olives1/4 cup toasted pine nutsGlaze:1/2 cup apple jelly2 tablespoons white wine1 tablespoon capers, coarsely chopped Instructions Pre-heat grill pan. (medium-high). Blend all marinade ingredients in a plastic zipper bag. Add chicken, coating evenly, and marinate at least 30 minutes. Remove chicken from marinade. Discard marinade. Add chicken to grill pan and cook 4-5 minutes per side, or until juices run clear. Meanwhile, heat 2 tablespoons oil in a 2 quart saucepan over medium-high heat. Add onion, garlic, chipotle chili, salt, pepper and ginger. Saute until onions are softened. Add chicken broth and bring to a boil. Add couscous, olives and pine nuts. Cover pan, remove from heat and let sit till liquid is absorbed. Heat jelly, wine and capers in a small saucepan till boiling. To serve: Mound Couscous onto serving platter. Arrange chicken over couscous. Spoon glaze over chicken. Serves 4.