Basil Orange Chicken

From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice. From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.

In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Add chicken to citrus mixture, turning to coat; set aside.

In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining citrus peels, citrus juices, basil, and oil; set aside. (Can be made to this point up to 8 hours ahead. Cover chicken and citrus sauce and refrigerate.)

Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.

Meanwhile, prepare couscous as label directs. In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer. Heat to boiling on high.

Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.

While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp. Fluff couscous and spoon onto large platter; top with chicken and snap peas. Drizzle sauce over all. Garnish with citrus slices.