Pineapple Roast Chicken with Lemony Pearl Couscous

Instructions

1. In a pot of lightly salted boiling water, cook the couscous for 20 minutes or until tender. Drain and rinse under cold water. Place in a bowl. Add the lemon zest and 1 tbsp (15 ml) of the oil. Season with salt and pepper.
2. Meanwhile, in a small bowl, combine the ketchup, vinegar, maple syrup and spices. Season with salt and pepper. Set the sauce aside.
3. In a large non-stick skillet over medium-high heat, brown the pineapple in 1 tbsp (15 ml) of the oil for 2 minutes on each side. Set aside in another bowl.
4. In the same skillet over medium heat, brown the chicken on both sides in the remaining oil. Add the pineapple and sauce. Mix well. Cover and cook for 5 minutes or until the chicken is cooked through. Adjust the seasoning.
5. Serve the couscous and pineapple chicken on plates. Garnish with the mint leaves. Serve with a green vegetable, if desired.