Chicken Paillard with Citrus Salad and Couscous

Want to add a little spice to your chicken casserole? Don't stop at just the lemon zest. Oranges and fresh spring vegetables work wonders for the chicken breast, adding nutrients and color. Add Israeli couscous, also known as pearl couscous, for a side dish that doesn't detract from the chicken's flavor.
Make the vinaigrette: Whisk together the first 6 ingredients in a medium bowl. Add the olive oil in a slow, even trickle, whisking constantly until smooth. Sprinkle with parsley and thyme leaves. Reserve 1/3 cup and 2 tablespoons of vinaigrette for use in couscous and salad.Prepare the chicken: Place the chicken between 2 sheets of plastic wrap and flatten to a thickness of about 1/2 inch using a rolling pin or the flat side of a meat grinder. Place the chicken in a zippered plastic bag and pour over the remaining sauce, turning to coat. Cover and marinate in the refrigerator for 30 minutes. After 15 minutes, turn the bag over.Meanwhile, prepare the couscous: Melt the butter with 1 1/2 teaspoons. Heat the butter in a medium saucepan over medium-high heat. Add the couscous; cook, stirring constantly, for 3 minutes or until browned. Add the broth. Bring the mixture to a boil; cover, reduce the heat to low, and cook, stirring occasionally, for 15 minutes or until the liquid is absorbed. Open and whisk. Add 1/4 teaspoon each of salt and pepper and leave 2 tablespoons of vinaigrette.Preheat the oven to 400 degrees. Remove the chicken from the bag; drain the marinade. Place the chicken on a wire rack in an aluminum foil roll tin. Sprinkle each one with 3/4 tsp salt and pepper.Bake at 400 ° for 12-15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165 °. Let the chicken sit at room temperature for 5 minutes.Preparation of the salad: Boil the beans in boiling salted water for 3 minutes or until crisp; drain. Halve the beans lengthwise; toss with the arugula, the next 4 ingredients, and the remaining 1/3 cup vinaigrette.Divide the couscous into 4 plates; place on each chicken breast and serve with the salad.