Preparation time: 10 min.
Cooking time: 30 min.
One 14.5 oz. can chicken broth
5 sprigs fresh thyme
4 boneless, skinless chicken breasts
1-1/2 c. chopped grapes
3/4 c. finely chopped red onion
15 basil leaves, thinly sliced
1/4 c. extra-virgin olive oil
Juice & grated peel of one lemon
One box of instant couscous
In a large pot, bring 5 cups salted water, the broth and thyme to a boil. Add the chicken, lower the heat and simmer, uncovered, for 7 minutes. Remove the pot from the heat, cover and let stand for 15 minutes. While the chicken is cooking, in a medium bowl, combine the grapes, onion, basil, olive oil, lemon juice and half the lemon peel. Season with salt and set aside. When the chicken is cooked, transfer it to a cutting board and let rest for 5 minutes, then cut into 1/2-inch-thick slices. Reserve the poaching liquid and return it to a boil. Pour 1-1/2 cups boiling liquid over the couscous, cover and let stand for 5 minutes. Add the remaining lemon peel and fluff with a fork. Place the chicken over the couscous and top with the grape relish.