Chicken Couscous with Raisins and Lime Juice
rec.food.recipes/Amy Guennewig (1996)

1 Tbsp olive oil
1 1/4 lb boneless, skinless chicken breasts (about 2 whole small breasts), cut into bite size pieces
1 pint cherry tomatoes
1 1/2 tsp minced garlic
1 can (13 3/4 oz) reduced-sodium chicken broth
1/3 cup raisins
1 box (10 oz) 5-minute couscous
1 cup parsley leaves
2 limes
1/2 tsp salt
1/4 tsp pepper

Heat oil in 12-inch skillet over medium heat. Add chicken and cook 6 to 7 minutes or until pale golden, stirring occasionally. Meanwhile cut tomatoes in half and mince garlic. Add garlic to skillet and cook 1 minute longer. Add tomato halves and cook 1 minute more, stirring occasionally. Add chicken broth and raisins and bring to a boil. Stir in couscous. Cover skillet and remove from heat. Let stand 5 minutes. Chop parsley and squeeze limes (you need 1/4 cup juice). Uncover skillet and stir in parsley, lime juice, salt, and pepper. Toss gently to mix.