Couscous Salad with Honey-Mustard Chicken

Ingredients

• 0.8 cup couscous uncooked
• 1 serving water 
• 1 cup grapes red seedless cut in half
• 0.3 cup spring onion sliced
• 0.3 cup slivered almonds toasted
• 2 tablespoons olive oil 
• 2 teaspoons lemon zest grated
• 2 tablespoons juice of lemon fresh
• 1 teaspoon salt 
• 0.3 teaspoon pepper 
• 3 tablespoons honey 
• 3 tablespoons dijon mustard 
• 0.3 teaspoon salt 
• 0.3 teaspoon pepper 
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
2. In large bowl, combine all remaining salad ingredients.
3. Add cooked couscous; toss gently to mix.
4. In small jar with tight-fitting lid, combine all dressing ingredients; shake well.
5. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
6. Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well.
7. Place chicken breast halves in sprayed foil-lined pan.
8. Spread chicken with half of honey-mustard mixture.
9. Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
10. To serve, arrange salad on individual serving plates.
11. Cut chicken crosswise into slices; arrange on top of salads.
12. Drizzle remaining honey-mustard mixture over chicken.