3 whole chicken breasts, skinned, boned & halved
1 (12 oz.) can apricot nectar
3 tbsp. Dijon mustard
2 1/4 c. chicken broth
1 3/4 c. couscous
2 tbsp. minced fresh basil

In a 10 to 12 inch frying pan, combine nectar and mustard. Bring to a boil. Put in chicken breasts, cover and cook for 15 to 18 minutes, turning chicken pieces after 10 minutes.

In a 2 to 3 quart saucepan, bring broth to a boil. Stir in couscous, remove from heat, cover and let stand for 5 minutes.

Remove chicken from frying pan. Boil nectar-mustard gravy to reduce to 1 cup.

Stir couscous to fluff. Place chicken pieces on top of couscous and pour gravy over top and serve.