Ingredients

• 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

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Instructions

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.
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.
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.
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.