Duck with Olives and Couscous

Ingredients

• 1 cup water
• 3/4 cup couscous
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 4 (6-ounce) boneless duck breast halves, skinned
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup minced shallots
• 1 teaspoon dried herbes de Provence
• 1 1/2 teaspoons tomato paste
• 1 (3-inch) cinnamon stick
• 1/4 cup chopped pitted green olives

Preparation

1. Bring water to a boil in a medium saucepan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. While couscous stands, heat oil in a large nonstick skillet over medium-high heat. Add duck; cook 3 minutes on each side or until browned. Combine broth, wine, shallots, herbes de Provence, tomato paste, and cinnamon in a bowl, stirring with a whisk. Add broth mixture to pan. Cover, reduce heat, and simmer 3 minutes. Remove duck from pan; keep warm. Bring broth mixture to a boil; cook, uncovered, for 2 minutes. Stir in olives; cook 1 minute. Discard cinnamon stick. Spoon about 1/2 cup couscous onto each of 4 plates. Top each serving with 1 duck breast half and about 1/4 cup sauce.