1 lg. orange
2 whole med. chicken breasts, boned and skinned
1 tbsp. olive oil
2-4 tsp. curry powder
1 lg. onion, sliced
1 c. orange juice
1 tsp. salt (optional)
2 tbsp. minced parsley
Vegetable cooking spray
1 c. couscous (precooked semolina)

Section orange and set aside. Cut chicken into thin strips. In 10-inch skillet over medium heat, in hot oil, cook chicken strips until it loses its pink color, about 5 minutes; stir frequently. Add curry powder and cook 1 minute longer. Add onion, orange juice, and salt, if desired. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally until chicken is fork tender. Add minced parsley and reserved orange sections; heat through.

Meanwhile, spray 10-inch skillet with cooking spray. Add couscous. Over medium heat, toast couscous just until golden, stirring constantly. Prepare toasted couscous as package directs in water, but omit butter and salt. To serve, place couscous on platter, arrange chicken in fan shape.