Ingredients
• 4 breast fillets or chicken leg
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp White balsamic cream
• A few drops of lemon juice
• 2 dust. garlic
• salt
• pepper
• thyme, oregano, rosemary
• colored peppers and onion into quarters

For the cous cous
• 2 cups of couscous
• 2 cups of hot water
• 1 eggplant
• Red and yellow peppers
• 1 onion
• 1 zucchini
• parsley, chopped mint and coriander
• 1/4 cup of olive oil
• 3 tbsp Balsamic vinegar
• 1/2 cup of Orange juice
• 1/2 cup of lemon juice
• salt

Directions
Cut the chicken into large bites. In a bowl place the olive oil, balsamic vinegar, syrup, lemon, garlic and herbs and season with salt and pepper. Add the chicken and stir. Cover and let it stand for 3-4 hours. Place into  the grill spit alternately the marinated chicken with vegetables, peppers and onion. Grill the  kontosouvli for about 15 minutes, turning each 3-4 minutes to be cooked at all sides.
While in the grill , if desired sprinkle  it with balsamic syrup.
Put the couscous in a bowl and cover with water to rise.
Cut vegetables into bites, the dish on a rack on top of a roasting pan and bake for 10-15 minutes at 200 degrees, so they get soft but not to change color. Put them in a bowl and pour the liquid materials, balsamic oil, orange and lemon. Stir to cool. Add salt and pepper.
Fluf the couscous with a fork, add the vegetables with all the liquids and the spices. Mix the couscous very well. If cous cous is left a few hours with the materials to marinate, it is just perfect.