1 (12 oz.) can apricot nectar
3 tbsp. Dijon mustard
3 whole chicken breasts; split, boned and skinned
2 1/4 c. regular strength chicken broth
1 3/4 c. couscous (type of pasta)
2 tbsp. minced, fresh basil leaves (optional)
2 limes, quartered

In a 10 or 12 inch frying pan, combine nectar and mustard. Bring mixture to boil over high heat. Lay chicken meat side down on top of mixture. Cover; reduce heat and simmer until meat is no longer pink in thickest section (15 to 18 minutes). Turn breasts over for 10 minutes. Meanwhile, in another pan bring both to a boil. Stir in couscous. Remove from heat cover and let sit for 5 minutes. Stir with fork until fluffy. Pour onto a platter. Lay chicken on top. Cover with foil. Boil apricot liquid on high until reduced to 1 cup (5 minutes). Pour sauce evenly over chicken and couscous. Garnish with sprig of basil with wedges of lime for added flavor. Serves 6.