Chicken Couscous Salad

• 1/4 cup honey
• 1/4 cup Dijon mustard
• 3/4 cup plus 2 tablespoons olive oil
• 6 pounds skinless, boneless chicken breast halves
• Salt
• freshly ground pepper
• 10 cups boiling water
• Four 10-ounce boxes couscous
• 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 2 small onions, finely chopped
• 2 bunches watercress, chopped
• 1 cup shelled pistachios, toasted
• 1 cup sliced almonds, toasted
• 1 pound seedless grapes, halved

1. Preheat the oven to 450.
2. In a small bowl, combine the honey, mustard and 2 tablespoons of the olive oil.
3. Arrange the chicken on 2 large baking sheets and coat with the honey mustard.
4. Season with salt and pepper.
5. Bake for 20 minutes; remove from oven.
6. Baste with the juices and cover with foil.
7. In 2 large heatproof bowls, pour the boiling water over the couscous.
8. Cover and let stand for 15 minutes.
9. Transfer the couscous to a work surface and use 2 large forks to break it up; let cool.
10. Gently rub the couscous into separate grains.
11. In a small bowl, combine the remaining 3/4 cup of olive oil with the lemon juice, lemon zest, 2 tablespoons of salt and 2 teaspoons of pepper.
12. Return the couscous to the bowls and toss with the dressing.
13. Add the remaining ingredients; toss well.
14. Slice the chicken crosswise 1/2 inch thick.
15. Serve the couscous on platters, topped with the chicken.

honey, dijon mustard, olive oil, skinless, salt, freshly ground pepper, boiling water, couscous, lemon juice, lemon zest, onions, bunches, pistachios, almonds, grapes

Taken from www.foodandwine.com/recipes/chicken-couscous-salad (may not work)