Honey-Ginger Grilled Chicken with Israeli Couscous

Tonight's dinner came together very quickly, because I did most of the work earlier in the day.

I made the broccolini and marinated the chicken this morning while I was waiting for a coffee cake to bake, and I stirred up the couscous before I drove my son to a party, while I waited for him to do his chores ("You can't go to the party until you finish all of your chores" is guaranteed to work for everyone involved.). At dinnertime, I only had to grill the chicken and nuke the side dishes. Hubby ended up with the most work: he did the dishes.

Honey-Ginger Grilled Chicken Breasts
Serves 4

4 chicken breast halves
1/4 cup honey
1/2 cup Soy Veh Teriyaki Sauce
1/4 cup hoisin sauce
1 heaping teaspoon bottled minced ginger
1 T. ketchup
1 lime, juiced
pinch of cinnamon
pinch of crushed red pepper flakes

Place chicken breasts in a gallon ziplock bag. Whisk together marinade ingredients in a large bowl. Pour over chicken and marinate for 2 - 12 hours.

Heat grill to medium heat. Remove chicken from marinade. Pour marinade into a small saucepan and boil for 5 - 10 minutes.

Grill chicken on oiled grill grates for about 3 - 4 minutes per side. When cooked through, remove from grill and brush with reserved marinade. Serve.

Toasted Israeli Couscous with Pine Nuts and Mint
Serves 6

2 T. butter
1 small shallot, minced
1 1/2 cups Israeli couscous
1 cinnamon stick
1 bay leaf
2 cups (1 small can) reduced-sodium chicken broth
1/3 cup toasted pine nuts (Trader Joe's sells them already toasted)
1/4 cup chopped fresh mint (or parsley)
sea salt

Melt butter in medium size saucepan. Add shallots and saute until soft, about 5 minutes. Add couscous, cinnamon stick and bay leaf and stir until couscous starts to brown slightly, about 5 minutes.

Add broth and bring to a boil. Reduce heat to simmer, cover, and cook 8 minutes, or until couscous is tender and broth is mostly absorbed. Stir in pinenuts and fresh herbs. Sprinkle with sea salt to taste. Serve.