• Gather all ingredients before starting recipe
  
• Mix 1/3 cup balsamic vinegar, 1/2 cup chicken stock, 2 tbsp sugar, and 1 clove grated garlic, grated in a small bowl. Place chicken and marinade into a resealable plastic bag. Place chicken in the fridge for 10 minutes and up to 1 hour before cooking
  
• Measure 1/2 cup couscous and place in a medium bowl, pour 3/4 cup chicken stock into a measuring cup and heat on high in microwave for 2-3 minutes, or until the broth comes to a boil.
  
• Pour broth over couscous, cover with cling wrap and set aside for at least 5 minutes and up to 10 minutes.
• Heat skillet over medium high heat for 1-2 minutes, 1 tsp olive oil and heat until hot, another minute.
• Remove chicken from marinade, pat dry with a paper towel and place in the hot skillet. Reserve Marinade.
• Cook chicken over medium high heat for 3-4 minutes, or until golden,
  
• Turn and cook the second side for another 3-4 minutes, until golden on both sides
  
• Pour reserved marinade in the skillet and cook on medium high heat until the marinade is reduced and the marinade has thickened and the chicken has cooked through, about 7-10 minutes.
  

Couscous

• While the chicken is cooking, heat 2 tbsp unsalted butter in a small frying pan over medium heat and add 4 cloves garlic, thinly sliced. Sauté the garlic until it's soft but does not have any color. About 3-4 minutes, now add 1 tbsp dried thyme and mix to combine.
  
• Uncover couscous, and using a fork, fluff the couscous until it's light and airy.
  
• Turn the couscous into the garlic butter mixture and stir to combine.