INGREDIENTS: 2/3 cup dried apricots 4 chicken breast fillets, trimmed 60g butter, chopped 1/4 cup honey 1 garlic clove olive oil cooking spray CORIANDER COUSCOUS: 1 cup couscous 1 1/2 cups boiling water 1 small red onion, finely chopped 1 lime, rind finely grated, juiced 1 Lebanese cucumber, finely chopped 1/3 cup Sunbeam walnuts, chopped 1/2 cup coriander leaves INSTRUCTIONS: Preheat barbecue plate on medium heat. Soak apricots in a bowl of boiling water for 5 minutes. Drain and allow to cool. Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through). Place apricots, butter, honey and garlic in a food processor. Process until just smooth. Spoon apricot mixture into chicken pockets. Secure with 1 or 2 toothpicks. Season both sides chicken with salt and pepper. Make coriander couscous: Place couscous in a large, heatproof bowl. Pour over boiling water. Cover and stand for 3 minutes or until water is absorbed. Stir with a fork to separate grains. Add onion, lime rind, 2 tablespoons lime juice, cucumber, walnuts and coriander. Season with salt and pepper. Stir to combine. Spray both sides chicken with oil. Barbecue for 4 to 5 minutes each side or until cooked through. Remove toothpicks. Thickly slice and serve with coriander couscous. (Source: Australia's Super Food Ideas December 2006 / January 2007)
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