4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed
1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2 ounces butter
4 cloves garlic, sliced
2 tablespoons fresh thyme
Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.
To make couscous: pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.
To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.
Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.