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1
From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice.
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2
From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.
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3
In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
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4
With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
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5
Add chicken to citrus mixture, turning to coat; set aside.
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6
In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining citrus peels, citrus juices, basil, and oil; set aside.
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7
(Can be made to this point up to 8 hours ahead.
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8
Cover chicken and citrus sauce and refrigerate.)
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9
Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.
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10
Meanwhile, prepare couscous as label directs.
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11
In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer.
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12
Heat to boiling on high.
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13
Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes.
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14
Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.
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15
While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp.
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16
Fluff couscous and spoon onto large platter; top with chicken and snap peas.
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17
Drizzle sauce over all.
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18
Garnish with citrus slices.
