(Serves 4)

INGREDIENTS:

• 2 tablespoons olive oil
• 4 chicken breasts, with skin
• 1 pinch salt
• 1 pinch cayenne pepper
• 1/4 pound couscous
• 1 cup chicken broth
• 4 tablespoon extra virgin olive oil, plus a little more for drizzling
• 1 teaspoon salt
• 1 clove garlic, peeled and finely chopped
• 1 2-inch piece of root ginger, peeled and grated
• 1 lemon, juiced and zested
• 1 orange juiced and zested
• 1/4 pound dried apricots, roughly chopped
• 1 small bunch of fresh mint leaves
• 1 small bunch of fresh basil leaves
• 2 large plum tomatoes, seeds removed, finely diced
• 1/4 cup red onion, diced
• 2 tablespoons cilantro, chopped

METHOD OF PREPARATION:

1. Preheat oven to 350 degrees.
2. In a large, oven-proof sauce pan, heat the olive oil. Season the chicken breasts with salt and cayenne pepper. Fry, skin side down, until golden, about 5 minutes. Transfer to the oven and roast for 10 to 15 minutes to cook through.
3. While the chicken is cooking, place the couscous in a large bowl.
4. In a sauce pan, combine the broth, extra virgin olive oil, 1 teaspoon salt, garlic, and ginger; bring to the boil.
5. Pour the boiling mixture over the couscous and leave it for about 10 minutes, stirring frequently so that it doesn't set in one big lump.
6. Add the lemon zest and juice, the orange zest and juice and the dried apricots.
7. Stir in two thirds of the mint and the basil. Stir well to combine and season with salt and cayenne pepper to taste.
8. To make the salsa, combine the tomatoes, red onion, cilantro, and remaining mint and basil. Season well with salt and cayenne pepper.
9. To serve, spread the couscous onto a large platter, top with the chicken breasts and spoon over the salsa.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

"Mediterranean Meals," aired during the week of April 21, 2008.