Cranberry Cinnamon Chicken with Toasted Couscous

1In a 3- to 4-quart pan, combine couscous and 1 tablespoon butter over medium high heat.

2Stir often until couscous is lightly browned, about 3 minutes.

3Add 2 1/4 cups broth and bring to a boil over high heat.

4Reduce heat, cover, and simmer until liquid is mostly absorbed and couscous is tender to bite, about 15 minutes.

5Meanwhile, pound chicken between plastic wrap with a heavy mallet until 1/2-inch thick.

6Season to taste with salt and pepper.

7Heat olive oil in a 12-inch nonstick frying pan over medium-high heat.

8Add half the chicken and cook, turning occasionally, until chicken is browned and no longer pink in center (cut to test), 6-7 minutes.

9Transfer to a platter and keep warm.

10Repeat to cook remaining chicken.

11Transfer all chicken to platter and keep warm.

12Finely grate enough orange peel to make 1 teaspoon of peel.

13Then, squeeze oranges to get 1/2 cup juice.

14To frying pan, add peel, orange juice, remaining broth, the cranberries, sugar, and cinnamon.

15Bring to a boil over high heat.

16Boil, whisking often, until sauce is thickened and reduced, about 5 minutes.

17Whisk in remaining butter until smooth.

18Pour sauce over chicken and serve immediately with couscous.