Couscous with Chicken and Artichokes

Ingredients

• 1 cup yogurt
• plain
• 1 each tomatoes seeded and chopped
• 2 tablespoons chives chopped and divided
• 1 x salt and black pepper
• 1 each artichoke hearts marinated
• 170 mL jar
• 2 tablespoons vegetable oil divided
• 1 each onions medium
• chopped
• 2 each garlic cloves chopped
• 1 each sweet red bell peppers medium
• chopped
• 1 1/2 cups chicken broth
• 1 1/2 cups couscous
• 13 cup currants
• 2 tablespoons sundried tomatoes oil paked
• drained
• and chopped
• 2 tablespoons pine nuts
• 1 each chicken breast halves
• boneless
• skinless cut into pieces

Instructions

1. In small bowl, combine yoghurt, tomato a 1 tablespoon chives.
2. Add salt and peper to taste and set aside.
3. Cut artichoke pieces in half, set aside.
4. In large saucepan, heat 1 tablespoon (15 ml) oil.
5. Add onion and garlic; saute for 3 minutes.
6. Add red pepper, saute for 2 minutes.
7. Add chicken stock; cover and bring to a boil.
8. Stir in couscous, currants, sun-dried tomatoes and artichokes.
9. Cover and remove from heat.
10. Let stand 5 minutes.
11. Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or until lightly browned.
12. Remove and set aside.
13. In same frying pan, heat remaining 1 tablespoon (15 ml) over medium high heat.
14. Add chicken and saute for 3 minutes or until no longer pink inside.
15. Stir chicken, pine nuts and salt and pepper to taste into couscous mixture.
16. Remove to platter and garnish with remaining chives.
17. Serve with yoghurt mixture.