Whisk mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
Pour off all but 2 tablespoons fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil.
Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, parsley, and vinegar into couscous. Season with salt and pepper to taste. Serve couscous with chicken.
Ingredients
Directions
Whisk mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
Pour off all but 2 tablespoons fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil.
Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, parsley, and vinegar into couscous. Season with salt and pepper to taste. Serve couscous with chicken.
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