Lebanese Chicken with Couscous

I made this delicious and easy chicken dish for dinner last night. I thought it had a perfect balance of sweet and savory flavors... mmmm! The leftovers served up very nicely for lunch today, too, with Naan.

I would have taken a picture for you, but it smelled so amazing and we were just too hungry to get the camera out. Oh well, next time.

Ingredients:
4 boneless, skinless chicken breasts (halves, about 1-1/2 pounds)
1 small onion (1/3 cup), chopped (I used a vidalia onion)
1 clove garlic, minced
2 tablespoon butter or EV olive oil (or blend of both)
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey (I didn't measure, just drizzled away)
1 cup quick-cooking couscous
Optional garnishes: orange wedges, mint leaves

Directions:

In a large skillet cook chicken, onion, and garlic in hot butter/olive oil over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boil; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink.

While chicken is simmering, cook couscous according to package directions. Serve with chicken, onions and sauce. If desired, garnish with orange wedges and mint. Makes 4 servings.

Try one or more of these variations for... well... a little variety!
In the last minute of simmering, gently stir in 1/2 cup or so of plain yogurt (go Activia!)
Add finely cut julienne carrots to onions and garlic.
Add a 1/4 cup golden raisins to onions and garlic.
Serve with Naan or jasmine rice instead of couscous.

What else sounds good with this? Please leave a comment!