Creamy Mustard Chicken with Toasted Couscous

1-1/2 c couscous
1 t chicken bouillon, instant
2 large chicken breasts, skinned and boned
5 T butter
1 small onion, chopped
1/2 c half-and-half
2 T chopped parsley
1 T Dijon mustard with seeds

In large bowl, combine couscous, bouillon, 1-3/4 cup boiling water, and 1/4 t salt; cover and let stand 5 minutes. Spread couscous on large plate; let stand at room temperature to cool slightly, about 15 minutes.

Meanwhile, cut chicken into 1" cubes. In 12" skillet over high heat, in 3 T hot butter, cook couscous about 10 minutes or until lightly browned and toasted, stirring often. Remove couscous to platter; cover and keep warm. Wipe skillet clean.

In same skillet over high heat, in 2 T hot butter, cook chicken cubes about 5 minutes or until lightly browned, and fork-tender, stirring constantly. With slotted spoon, remove chicken to small bowl.

In drippings in skillet over medium-high heat, cook onion until golden brown and tender. Stir in half-and-half, chopped parsley, and mustard; cook, stirring constantly, until mixture boils and thickens slightly. Return chicken to skillet; heat. Arrange mixture on platter with couscous.

Serves 4.

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I think I first encountered this recipe in a Good Housekeeping magazine, under recipes with few ingredients. But now I don't think about how many ingredients it has because I just make it, and everyone likes it. It can easily be doubled for more people.