CHICKEN COUSCOUS WITH RASPBERRY VINEGAR

2 chicken breasts, skinned, boned, cut into halves
Salt and pepper
2-3 tablespoons olive or vegetable oil
1?2 pound shallots or small pearl onions
1 cup chicken stock or broth
3 tablespoons raspberry or red wine vinegar
2/3 cup water
3?4 cup couscous
1?2 cup fresh or frozen raspberries

Sprinkle chicken with salt and pepper.

Heat oil in pressure cooker over medium heat. Brown chicken.

Add shallots, chicken stock, vinegar and water. Close cover securely, heat to 15 pounds pressure and cook 3 minutes. Quick-cool cooker. Remove chicken.

Heat stock mixture to boiling, and stir in couscous. Remove from heat and let stand 5 minutes. Gently stir in raspberries. Serve with chicken.

Source: The Official Presto Pressure Cooker Cookbook