This easy weeknight meal is delicious and versatile. You can substitute the cous cous with rice as well. I like to serve the chicken on the cous cous with a slice of avocado and lemon.

Serves 3-4

Ingredients:

• 1/3 cup soy sauce
• 1/4 cup maple syrup
• 1 tablespoon rice wine vinegar
• 1 inch pieces of fresh ginger, grated
• 2 cloves of garlic, minced
• 1 teaspoon sesame oil
• pinch of cayenne pepper
• 1 tablespoon Five Spice powder
• 6 boneless, skinless chicken thighs
• 2 cups dry Israeli or Pearl cous cous
• 2 1/2 cups chicken stock
• pat of butter
• 1 lemon, quartered
• 1 avocado, sliced
• sesame seeds and sliced scallions for serving

Directions:

Mix soy sauce, maple syrup, vinegar, ginger, garlic, oil, pepper and Five Spice powder together in a large plastic Ziplock bag, the heavy duty kind. Add chicken thighs and seal tightly. Squish around a bit to get fully coated and refrigerate for 2 hours.

Heat up a grill pan, outside grill or broiler. Grill chicken until cooked through and nicely charred, about 5-7 minutes a side.

Meanwhile, prepare the cous cous by bringing stock to a boil. Add the cous cous and simmer, covered, for 10 minutes or until the liquid is absorbed. Add the butter and stir. Adjust for seasonings.

When the chicken is done, slice it and serve on top of the cous cous with a sprinkle of scallions and sesame seeds and a side of lemon wedges and avocado slices.