Lemon Chicken on Bed of Couscous
½ cup olive oil
½ cup lemon juice
2 tablespoons Worcestershire
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery seed
6 boneless, skinless chicken breasts
package of couscous
zest of one lemon
½ cup parsley, minced
¼ cup mint, minced
Combine all ingredients except chicken. Place chicken in plastic resealable bag and pour marinade over chicken. Seal bag and refrigerate for several hours of overnight. Remove chicken from marinade and place chicken on hot grill or broiler pan, lightly greased. Meanwhile, boil marinade for 10 minutes, covered. Remove from heat and add 2 tablespoons honey. Baste chicken and turn every 5 minutes until fork tender, about 30 minutes.
Prepare couscous according to package directions. Add minced herbs and lemon zest. Heat plates add large serving of couscous to plate and top with chicken breast. Garnish with tomato wedges, lemon zest and parsley.