Photo: Yunhee Kim; Styling: Denise Canter
1. Prepare grill.
2. Coat grill with cooking spray. Place chicken on grill. Cook 5 minutes per side or until chicken is cooked through. Combine 1 teaspoon lemon rind with mustard; brush over chicken.
3. Bring the chicken broth to a boil in a saucepan. Stir in the couscous. Remove from heat; cover, let stand 5 minutes.
4. In a bowl, combine remaining lemon rind, olives, and remaining ingredients. Stir couscous into olive mixture. Spoon onto 4 plates; top with chicken.
Wine note: With its rustic spiciness and zingy acidity, no other grape goes better with olives than sangiovese, the grape in Italian Chianti. So look for a good Chianti such as Da Vinci (around $16).