Instructions: Heat the grill or broiler.

Cut the chicken breasts in half horizontally if theyre thick and place them on a plate. Combine the olive oil, lemon juice and minced garlic and pour it over the chicken. Season the chicken with salt and pepper.

Grill the chicken over a medium-hot fire or broil until a meat thermometer reaches an internal temperature of 160 degrees and the breasts are lightly browned, about 15 minutes. Place the lemons cut-side down on the grill until lightly browned, 1 to 2 minutes.

Make the Cilantro and Almond Couscous: Bring the chicken broth or water to a boil in a small saucepan. Place the couscous in a large bowl and add the hot broth. Immediately cover the bowl with plastic wrap and let it steam for 5 minutes.

Melt the butter in a large skillet. Add the capers, lemon zest and almonds. Stir until the almonds turn a golden brown, about 5 minutes, then add the diced tomatoes and cilantro. Stir in the couscous.

To serve, slice the breasts diagonally into 5 pieces. Mound the couscous on each serving plate and place a sliced chicken breast on top. Squeeze the grilled lemon on the chicken and couscous.

This recipe yields 4 servings.

NOTES : Mary Ellen Rae is a Times Test Kitchen Intern

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