Chicken with Fruit Couscous

It's funny to me how I can look for a recipe using a few ingredients I have on-hand, find a recipe that's close to what I want, but then change it up to more of what I imagined. That's what happened with this Lime Honey Ginger Chicken with Tropical Fruit Couscous recipe. Here's how I tweaked it:

Marinate 2 or 3 boneless, skinless chicken breasts in olive oil and lime juice spiked with garlic for at least an hour in the fridge. Bake at 350 degrees for 30 minutes or until cooked through.

Boil a can of vegetable broth and enough water to make 2 cups of liquid. Remove from heat and add 2 cups of couscous. Let stand 5 minutes, until liquid is absorbed. Add one can, drained, of tropical fruit.

Serve chicken over bead of fruited couscous.

I had plenty to eat and freeze for later.

I had never had couscous made with vegetable broth before and it is delightful! I put leftovers in meal-sized portions in the freezer, then defrosted and reheated in my mini crock pot. It froze and reheated beautifully!

Couscous