Grilled Chicken, Caponata, Couscous, Simple Green Salad

A good dinner tonight!

Chicken was marinated in my standard (juice of one lemon, salt, pepper, dried italian herbs and olive oil) I have found that marinating for a half a day is really perfect. More than that and the chicken gets tough. I grilled on high for 7 minutes per side. Chicken was completely cooked but still juicy.

Caponata--based on a family recipe, but I was missing several ingredients and so I improvised:
2 Tbs. olive oil
2 cups chopped onion
1 large eggplant, peeled and diced
4 celery stalks, diced
12 large stuffed olives, chopped
1 tbs. sugar
3 tbs. tomato paste
1 cup water
4 Tbs. red wine vinegar
a handful of pinenuts
several torn basil leaves (maybe six or so)
salt and pepper to taste
Heat olive oil. Saute onion, eggplant and celery until soft. Add the rest of ingredients and simmer for 20 mins. or so until flavors combine. Season with salt and pepper.

Couscous
1 red pepper chopped
1 cup chopped onion
1 Tbs. olive oil
1 cup chicken broth
1 cup couscous/

Saute pepper and onion in olive oil until soft. Add broth and bring to a boil. Add couscous and stir. Remove from heat and cover. Let sit for 5 minutes and fluff with fork.