Instructions: Rub chicken breast halves with chili powder and grill, turning once, until juices run clear and chicken is done, about 3 to 4 minutes per side.

Meanwhile, bring broth to boil, stir in couscous, cover and let stand for 5 minutes.

In bowl, toss together tomato with relish to make salsa.

Divide couscous between 4 plates, top each with chicken breast half and a quarter of salsa. Serve immediately.

Makes 4 servings.

Mango margarita relish:
1 mango, peeled, seeded and chopped into small dice 1/2 cucumber, peeled, seeded and chopped into small dice 1 red bell pepper, cut into small dice
2 tablespoons finely chopped flat parsley 2 tablespoons tequila or lime juice
2 tablespoons orange juice

Toss all ingredients in small bowl to combine. Can be kept 2 days, covered and chilled.

Makes approximately 3 cups.

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