1 (12 oz.) can apricot nectar
3 tbsp. Dijon mustard
3 whole chicken breasts (about 1 lb. each), skinned, boned and split
2 1/2 c. low-sodium chicken broth
10 oz. (about 1 3/4 c.) couscous
2 tbsp. minced fresh basil leaves
Basil sprigs and lime wedges (optional)

In a wide frying pan, combine apricot nectar and mustard. Bring to a boil over high heat. Arrange chicken breasts, skinned sides down, in pan. Reduce heat, cover, and simmer for 10 minutes. Turn chicken and continue cooking until meat in thickest part is no longer pink. Cut to test (5-8 more minutes).

Meanwhile, bring chicken broth to a boil in a 2 to 3-quart pan over high heat. Stir in couscous. Cover; remove from heat and let stand until broth is completely absorbed (about 5 minutes).

With a fork, fluff couscous; transfer to a platter. Lift out chicken with a slotted spoon and arrange over couscous; keep warm.

Boil apricot mixture over high heat, stirring often, until reduced to 1 cup (about 5 minutes). Pour over chicken and sprinkle with minced basil. Garnish with basil sprigs and lime, if desired. Makes 6 servings.