Recipe for Chicken and Couscous 
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Yield:
1
Ingredients:
Amount Ingredient
2 x to
2 x +1/2 pounds (900 to 1125 g) chicken pieces
[I usually use skinless, boneless breasts]
2 tbl (30 ml) olive oil
1 cup (approximately 1/2 pound [225 g]) sliced fresh
mushrooms (white or brown button are best)
1 sm -to-medium onion, chopped
1 tsp (5 ml) dried basil
16 oz (450 g) can whole tomatoes, cut into
----------------- bite ----------------
sized pieces
3 tbl (45 ml) red wine vinegar
3/4 tsp (7.5 ml) salt
1/2 tsp (2.5 ml) granulated sugar
dash pepper
Instructions:
Instructions: In large skillet, brown chicken in oil. Remove chicken and drain drippings, reserving 2 tablespoons (30 ml). In same skillet, saute mushrooms, onion, and basil in reserved drippings. Stir in tomatoes and next four ingredients. Return chicken to skillet. Cover; simmer 30 to 35 minutes, basting occasionally. While chicken is simmering, prepare couscous. Serve chicken and sauce with couscous.

** Cooks Notes
**

I usually double vegetables and sauce ingredients. This stuff is so good, I want more.

If desired, you can drain and add a 16-oz (450 g) can of garbanzo beans (chickpeas, ceci beans) and/or a small (4 oz [113 g] or so) can of sliced black olives.

If you find the sauce to be a bit thin, the original recipe indicated you can thicken it with a little flour and water, mixed into a paste. Sorry, I cant give the proportions, dont use it myself.

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