Grilled Chicken with Spiced Apricot-Mustard Glaze and Herbed Couscous

Begin by marinating the chicken breasts in a mixture of olive oil, salt, and pepper for at least 30 minutes to enhance the flavor.

In a small saucepan, combine 1 cup of apricot preserves, 2 tablespoons of Dijon mustard, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika over medium heat, stirring until well blended and heated through.

Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled. Grill the marinated chicken for about 6-7 minutes on each side, brushing generously with the apricot-mustard glaze during the last few minutes of cooking.

While the chicken is grilling, prepare the herbed couscous by bringing 1 1/2 cups of water to a boil in a medium saucepan.

Stir in 1 cup of couscous, cover, and remove from heat, letting it sit for 5 minutes. Fluff the couscous with a fork and mix in 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, and the juice of 1 lemon for a refreshing touch.

Once the chicken is cooked through and has nice grill marks, remove it from the grill and let it rest for 5 minutes before slicing.

Serve the grilled chicken over a bed of herbed couscous, drizzling any remaining glaze on top for added flavor.

Garnish with additional herbs if desired, and enjoy your soul-warming meal!