Pineapple-Glazed Chicken Breasts with Couscous Pilaf

Ingredients

• 2 tablespoons bell pepper red finely chopped
• 0.3 teaspoon chicken bouillon instant
• 0.8 cup water 
• 0.5 cup couscous uncooked
• 2 tablespoons spring onion sliced (2 medium)
• 0.3 cup pineapple preserves 
• 2 teaspoons mustard sweet hot
• 0.5 lb chicken breast halves boneless skinless
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• sauce pan
• aluminum foil
• microwave
• broiler pan

Directions

1. In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat.
2. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
3. Meanwhile, line broiler pan with foil; spray with cooking spray.
4. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
5. Turn chicken.
6. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
7. Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.