I made another recipe that was discovered in the May 2015 issue of Cooking Light tonight. It was called Apricot-Basil Chicken.

Start by combining 1 1/2 cups water, 1 cup chicken stock, 1 cup of freekeh (Note: we used couscous since we could not find freekeh), 3/8 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan. Bring to a boil. Cover and reduce heat to medium, and then simmer until the couscous absorbs the water-stock. Fluff with a fork.

Combine 1/4 cup chicken stock, 1/2 cup of dry Marsala, and ­1/2 cup of dried apricots (cut into small pieces) in a small bowl.

Sprinkle 1 pound of boneless chicken thighs with 3/8 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add some olive oil to the pan and swirl to coat. Add the chicken and cook for 7 minutes or until done, turning once. Add the apricot mixture to the pan and cook for 2 minutes. Stir in 1 tablespoon of butter and remove from heat. Place about 3/4 cup of the couscouls or freekeh mixture into each of 4 shallow bowls. Top each serving with 1 chicken thigh. Divide the sauce evenly among servings and and sprinkle evenly with some sliced basil.