Grilled Sesame Chicken with Orange Carrot Couscous

Ingredients:

4 boneless skinless chicken breast halves

1/2 cup sesame vinaigrette plus additional for serving

1 cup couscous

1/4 teaspoon salt

1 cup R.W. Knudsen Organic Orange Carrot Juice Blend

1 tablespoon Crisco 100% Extra Virgin Olive Oil

1 tablespoon Santa Cruz Organic Pure Lemon Juice

1/2 cup diced red onion

1 cup peeled, seeded and diced cucumber

3 tablespoons fresh basil leaves, thinly sliced

2 tablespoons chopped fresh parsley

1/2 teaspoon cardamom

1 teaspoon salt

1/4 teaspoon pepper

Directions:

Place chicken in a medium bowl, and coat completely with vinaigrette. Cover and refrigerate at least two hours or overnight.

Place couscous in small bowl. Bring salt and orange carrot juice to boil in small saucepan.

for hot juice over couscous, cover with plastic wrap. Uncover bowl after 5 minutes, use a fork to "fluff" and separate the couscous. Add remaining ingredients and mix well. Adjust seasoning.

Heat grill to medium heat. Remove chicken from marinade, season with salt and pepper. Discard marinade. Grill chicken about 6 minutes per side or until internal temperature reaches 165F. Serve over couscous with drizzle of sesame vinaigrette.