1/4 cup each: Dijon mustard and maple syrup
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous (may use regular couscous)
1 tablespoon chopped, fresh parsley
2 teaspoons cider vinegar

In a small bowl, whisk together the mustard, maple syrup, salt and pepper; set aside. In a 12-inch, nonstick skillet cook the bacon over medium heat until crisp, for 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons fat from skillet and return pan to medium-high heat until fat shimmers. If there is not enough fat in skillet, add some vegetable oil. Pat the chicken dry with paper towels and season with salt and pepper. Cook chicken until golden-brown and meat registers 160 F, for about 6 minutes per side. Transfer to a platter, brush with mustard mixture and tent loosely with aluminum foil. (You might not use all mustard mixture depending on size of chicken breasts.)

Add the shallot to same skillet and cook over medium heat until softened, for about 3 minutes. Add the broth and bring to a simmer. Stir in the couscous, cover, remove from heat and let stand for 5 minutes. Stir cooked bacon, the parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining mustard sauce on the side.

Makes 4 servings.