Chicken Braised with Tomatoes and Olives

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.5 teaspoon pepper black divided freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 0.7 cup couscous uncooked
• 2 cups less-sodium chicken broth fat-free divided
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup kalamata olives pitted halved
• 1 teaspoon olive oil 
• 2.5 cups onion thinly sliced ( 1 large)
• 0.3 teaspoon salt 
• 3 ounce chicken thighs boneless skinless

Equipment

• frying pan
• sauce pan

Directions

1. Sprinkle 1/4 teaspoon pepper and salt evenly over chicken.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat.
3. Add chicken; cook 5 minutes on each side or until browned.
4. Remove chicken from pan; keep warm.
5. Add onion to pan; saut 5 minutes or until tender.
6. Add garlic; saut 1 minute.
7. Add 1/2 cup broth and next 3 ingredients. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Stir in remaining 1/4 teaspoon pepper and parsley.
8. Meanwhile, bring remaining 1 1/2 cups chicken broth to a boil in a medium saucepan; gradually stir in couscous.
9. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
10. Serve chicken and sauce over couscous.