Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 whole small skinless boneless chicken breast (1/2 pound total), halved

　　1 tablespoon mustard seeds

　　1 tablespoon chopped fresh parsley leaves

　　3/4 cup plus 1 tablespoon water

　　1/4 teaspoon salt

　　1/2 cup couscous

　　2 teaspoons unsalted butter

　　1 tablespoon fresh lemon juice

　　Accompaniment if desired: Carrot, Snow Pea, and Red Pepper Julienne in Honey Vinaigrette

　　

Step 1

Season chicken with salt and pepper to taste. On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.

　　

Step 2

In a small saucepan bring 3/4 cup water and salt to a boil. Stir in couscous and let stand, covered, off heat 5 minutes.

　　

Step 3

In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes. Turn chicken and cook, covered, over moderately low heat until just cooked through, about 5 minutes.

　　

Step 4

Fluff couscous with a fork and divide between 2 plates. Top couscous with chicken. To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute. Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.

　　

Nutrition Per Serving

Each serving of chicken and couscous about 365 calories and 8 grams fat (20% of calories from fat)

　　#### Nutritional analysis provided by Gourmet