4 boneless, skinless chicken breasts, about 150 g (5 oz) each
6 tablespoons balsamic vinegar
175 g (6 oz) couscous
350 ml (12 fl oz) boiled water, slightly cooled
3 tablespoons olive oil
1 avocado, stoned, peeled and roughly chopped
1 large tomato, roughly chopped
5 tablespoons chopped fresh coriander
50 g (2 oz) raisins
4 tablespoons pumpkin seeds
Place the chicken in a non-metallic container, pour over the vinegar and coat. Cover and leave to marinate for 5 minutes.
Place the couscous in a bowl, pour over the measurement water and season with a little salt. Cover and leave to absorb the water for 10 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large frying pan or griddle pan and cook the chicken over a medium heat, turning once, for 10–12 minutes until browned and cooked through.
While the chicken is cooking, make the salsa by mixing together the avocado, tomato, 1 tablespoon of the remaining olive oil and 1 tablespoon of the coriander in a bowl.
Stir the remaining tablespoon of olive oil into the couscous, then add the raisins, pumpkin seeds and remaining coriander and toss again. Serve on warmed serving plates topped with the chicken, with the salsa spooned over.