Nectarine and prune couscous

1 Place chicken breasts between a plastic layer and roll with a rolling pin to tenderise. Season. Add 1 tablespoon balsamic vinegar. Set aside in fridge.

2 Heat a non-stick frying pan with oil and cook onion until softened. Add nectarines and prunes with remaining balsamic vinegar. Cook until softened.

3 Place couscous in a bowl with salt. Pour over boiling water. Cover and leave to stand for 5 minutes.

4 Remove fruit and onion mix from pan, leaving any juices. Add a little oil spray and cook chicken until lightly golden and cooked through.

5 Add fruit and onion mix to couscous and fluff with a fork. Divide between plates and serve topped with chicken and garnished with fresh herbs.

RUNNER-UP: 5pm panic category
HFG Reader Recipe Competition 2010
Julia Pilbrow, Tauranga