Chicken Dijon and Couscous

I've never really made couscous before but I'd heard it was good so I gave this recipe a try.  This chicken dish is wonderful and it's quick and easy.  The best part is that your side dish is prepared while the chicken is cooking and requires little work.

CHICKEN DIJON AND COUSCOUS

4 boneless skinless chicken breast halves (6-oz. each)
½ c chicken broth
½ t dried tarragon
⅛ t pepper

Couscous:
1 ½ c water
1 c uncooked couscous
1 T butter
1 t chicken bouillon granules
¼ t dried tarragon

Sauce:
1 T butter
3 T all-purpose flour
½ t salt
¾ c milk
⅓ c sour cream
2 T Dijon mustard

Place chicken in an ungreased 13x9-inch baking pan. Pour chicken broth over chicken; sprinkle with tarragon and pepper. Cover and bake at 400º for 15 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170º. Remove chicken and keep warm, reserving the pan juice.

For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules, and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.