Set a 1-quart saucepan over medium-high heat and add the orange juice, soy sauce, sugar and orange zest. Bring to a boil, lower heat to a simmer, and cook until liquid is reduced to about 3/4 cup, about 20 minutes. Remove the glaze from the heat, reserve 1/4 cup separately, and then pour the remaining glaze over the chicken breasts in a re-sealable plastic food storage bag. Refrigerate the chicken breasts for 2 hours; remove from the refrigerator and allow to come to room temperature for 30 minutes before grilling.

Remove the chicken from the plastic bag and discard the marinade. Season the chicken on both sides with the salt and pepper and drizzle with the olive oil. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over, brush each breast with 1 tablespoon of the reserved glaze, and cook for another 4 minutes on the second side, or until just cooked through. Remove from the heat and serve with Couscous and Minty Peas.

Set a 1-quart sauce pan over high heat and add the water, red onions, carrots, currants and orange zest. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and wrap with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve while hot.

Yield: about 4 cups

Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 3 minutes. Add the peas and water and bring to a boil. Reduce the heat to medium-low, cover the saucepan, and simmer until tender, about 4 minutes. Remove from the heat. Add the salt and mint and stir. Serve while hot.

Yield: about 3 cups, 4 to 6 servings