Broiled Chicken Breasts with Tomato-Balsamic Vinegar Dressing*

1 small zucchini, diced
1 small carrot, diced
2 C couscous
2 C warm water
8 plum tomatoes, halved and seeded
3 T balsamic vinegar
1 T olive oil
Pepper
4 skinless, boneless chicken breasts (4 oz each)

Sauté zucchini and carrot. In a separate pan, cook couscous in warm water for about 5 minutes. Add sautéed vegetables. Season to taste. Process tomatoes, balsamic vinegar, and olive oil in a blender. Season to taste.

Grill chicken. Serve with couscous and tomato dressing.