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1
Set a 1-quart saucepan over medium-high heat and add the orange juice, soy sauce, sugar and orange zest.
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2
Bring to a boil, lower heat to a simmer, and cook until liquid is reduced to about 3/4 cup, about 20 minutes.
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3
Remove the glaze from the heat, reserve 1/4 cup separately, and then pour the remaining glaze over the chicken breasts in a re-sealable plastic food storage bag.
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4
Refrigerate the chicken breasts for 2 hours; remove from the refrigerator and allow to come to room temperature for 30 minutes before grilling.
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5
Remove the chicken from the plastic bag and discard the marinade.
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6
Season the chicken on both sides with the salt and pepper and drizzle with the olive oil.
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7
Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes.
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8
Turn the chicken over, brush each breast with 1 tablespoon of the reserved glaze, and cook for another 4 minutes on the second side, or until just cooked through.
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9
Remove from the heat and serve with Couscous and Minty Peas.
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10
Set a 1-quart sauce pan over high heat and add the water, red onions, carrots, currants and orange zest.
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11
Bring to a boil and cook for 3 minutes.
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12
While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl.
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13
Pour the water over the couscous in the bowl and wrap with plastic wrap.
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14
Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork.
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15
Serve while hot.
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16
Melt the butter in a medium saucepan over medium-high heat.
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17
Add the onion and cook, stirring, until soft, about 3 minutes.
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18
Add the peas and water and bring to a boil.
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19
Reduce the heat to medium-low, cover the saucepan, and simmer until tender, about 4 minutes.
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20
Remove from the heat.
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21
Add the salt and mint and stir.
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22
Serve while hot.
