Persimmon Couscous

With Persimon Bouquet ® and raisins

2 kakis Persimon Bouquet®
1 cup of couscous
2 chicken breast
1 ½  cups of water
¾ cup of raisins
Boiling water to pour
1 tablespoon butter
½  onion, chopped
2 tablespoons  peeled  sliced almonds (save some for garnish)
4 tablespoons chopped dried apricots
1 teaspoon ground  cinnamon
¼ teaspoon turmeric
½ teaspoon ground ginger
Pinch of salt
1 ½ tablespoon honey

Place the couscous in a bowl, add water and let it swell. In another bowl, pour the boiling water over the raisins and allow them to hydrate about 15 minutes. Drain the grapes, saving a cup of the water.
Heat the butter in a frying pan with lid. Fry the onions until golden. Add the kakis peeled and diced, the raisins, almonds, apricots, spices, honey and the water drained from the raisins. Cover the pan and cook for 25 to 30 minutes. Dice chicken; season and fry in a little olive oil.
When chicken is browned, add the fruit mix and couscous. Before serving, sprinkle the remaining sliced almonds.  Makes 4 servings