Instructions: 1. Remove filets from chicken breasts [freezing them for stir-fries or chicken fingers]. Pound remaining pieces of chicken until about 1/2 inch / 1 cm thick.

2. In small bowl, combine olive oil, juice concentrate, cumin, minced garlic, salt and pepper. Rub mixture into chicken breasts. Marinate for 10 minutes or up to overnight in refrigerator.

3. Grill chicken breasts on lightly oiled barbecue or grill for a few minutes per side - 3 to 5 minutes, or just until cooked through.

4. Meanwhile, to prepare couscous, bring chicken stock to boil. Add couscous and cook for 10 minutes, or until tender.

5. Stir garlic paste or pesto sauce into couscous. Taste and season with salt and pepper. Place couscous in serving dish and arrange chicken on top.

Serves

6.

NOTES :

1. Recipe calls for orange juice concentrate, but I will try unsweetened frozen grapefruit concentrate instead.

2. Israeli couscous is sometimes called pearl pasta and is completely different from regular couscous. It looks like little beads and has a texture similar to barley. It should be cooked like pasta is. This ingredient can be bought in Jewish and Italian markets or specialty stores, but can be substituted by a very small pasta such as orzo.

We have tried the chicken part without the grain (Israeli couscous or orzo) part, at least twice, using home-made basil pesto both times. It has already become one of our favourites for this summers grilling.

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