Ingredients

1/4 cup orange juice
1/4 cup chicken stock
2 tablespoons honey
1 tablespoon Dijon mustard
Salt and pepper to taste
4 chicken breasts, boned and skinned
2 1/4 cups water
2 tablespoons olive oil
1 1/2 cups quick-cooking couscous
1/2 cup green peas
1 cup carrots, grated
2 tablespoons cilantro, chopped
1/2 cup toasted walnuts, chopped
1/2 cup olive oil

Directions

Combine orange juice, stock, honey, mustard and salt and pepper. Place in a shallow bowl and marinate chicken in the refrigerator for 1 hour. Remove chicken; grill over hot coals for 5 minutes or until done, turning frequently and basting with any remaining marinade.

Bring water and 1 tablespoons olive oil to a boil; add couscous, cover and set aside for 5 minutes. Remove cover, add 1 tablespoon olive oil, and fluff with two forks.

Repeat two or three times until couscous is room temperature and there are no lumps. Cook peas for 5 minutes; rinse under cold water. Add peas, carrots, cilantro and walnuts; blend in 1/2 cup olive oil and toss lightly. Season to taste with salt and pepper. Makes 4 entree servings.

Each serving contains 360 calories; 25 gm fat; 359 mg sodium; 75 mg cholesterol.