Mediterranean Couscous with Citrus Chicken

Hiya there! I have been working for a while to make this blog, and I'm super-duper excited for this first post! Today, I will be making a Mediterranean couscous with citrus chicken. I made it for my I.T.S (International Thespian Society) induction last year and there wasn't any morsel left, (which was depressing because I wanted some...). If you like Mediterranean/Middle Eastern-ish meals, then you will ADORE this.

For The Couscous:

• 1 1/2 cups of couscous (or one whole box if it's a small box)                          
• 3 cups of chicken broth (or vegetable)
• 4-5 ounces of dried apricots (or however many that you like)
• 1 large lemon- zest and juice
• 3-4 chives or scallions- I added them because of the colour, however whichever taste you like better- use
• Sea Salt and freshly cracked pepper to taste
• Olive Oil

1. Pour 3 cups of chicken broth, per 4 servings, into a heated pan along with olive oil, and a generous amount of salt and pepper.
2. Once your mixture has come to an almost boil, pour in your couscous, and juice of your lemon
3. Begin stirring immediately, and continue until the couscous has absorbed all of the liquid.
4. Remove from heat, and let rest for about 5 minutes
5. After it has rested, fluff your cous cous with a fork
6. Add your lemon zest, dried apricots- make sure you cut them so they're easier to eat- and scallions/chives.
7. ENJOY!! :)

Chicken Recipe

• 4-6 medium sized boneless chicken breasts.
• Olive Oil
• Another large lemon- juice and zest-
• A medium sized orange -again, juice and zest-
• A large clove of garlic -You can add more or less. I like garlic, so I use a large clove-
• 1 small ginger root -No, you won't use all of it, but you can save the rest for later!
• 2 sprigs of rosemary

1. Thoroughly wash and dry each piece of chicken.
2. Salt and Pepper Each Side and cut each piece into strips
3. Before handling other food. PLEASE, wash and dry your hands thoroughly to avoid cross contamination!
4. In another container combine the juice and zest of the lemon, orange, about 1/2 cup of olive oil.
5. Mince up the garlic, the leaves of 2 sprigs of rosemary. Break off a small piece of the ginger root and finely mince it up. (WARNING: GINGER IS A VERY STRONG SPICE, AND IF USED IN LARGE ABUNDANCE, CAN BE EXTREMELY SPICY. IF YOU HAVEN'T USED GINGER BEFORE, ONLY USE A LITTLE BEFORE YOU KNOW IF YOU WILL LIKE IT OR NOT.)
6. Pour the mixture over the chicken
7. Place plastic wrap or a lid over the container, and refrigerate. It's best if you marinate the chicken overnight, but for AT LEAST 2 hours
8. Once marinated, take the chicken out of the refrigerator,  and turn on the burner of a frying pan. Into the pan, pour some olive oil to allow it to start simmering. Once you hear popping in the pan it's time for the chicken to go in! :)
9. Place the chicken into the pan. Allow enough room for chicken to cook
10. Let the chicken cook on one side for about 5 minutes, or until a golden brown
11. Turn on the other side and cook until COMPLETELY white throughout.
12. Once the chicken is completely cooked, you may enjoy! :)

Serve your meal with a bed of couscous, and strips of chicken on or beside the couscous. Remember, Meditterean dishes are very versatile, and you can substitue any flavour for another one that you are more keen on. (: I hope you enjoy!!