In a stock pot, mix together water, grape juice, onion, lemon juice, better than bouillon, peppercorns, and thyme.

Place chicken in the mixture and bring to a boil.  Reduce heat and simmer covered for 15 minutes or until chicken is completely cooked.

Remove chicken and place on a dish.  Cover with foil to keep warm while you make the sauce.  Stain the broth mixture from the sauce pot thought a fine strainer and set aside.

In a deep skillet, saute mushroom in the butter over medium heat for about 3 minutes until tender.

Sprinkle mushrooms with the flour and cook for 2 minutes.

Add the strained broth, dijon mustard and honey to the mushrooms.  Cook while stirring until the sauce thickens.  If sauce is too thin, whisk together 1 Tbsp flour with 2 Tbsp water until completely smooth.  Slow drizzle the flour mixture into the sauce while whisking to prevent lumps.  Serve chicken along side couscous (recipe below) with sauce spooned over the chicken.

For the couscous - In a large sauce pan, bring 2 cups of chicken broth to a boil.  Quickly stir in in coucous and remove from heat.  Let sit covered for 5 minutes.

Meanwhile, in a saute pan, cook onion and peppers in olive oil until tender.  Add crushed garlic and saute for 1 minute.

After 5 minutes, fluff the couscous with a fork and mix in the cooked pepper and onion mixture. Makes 8 servings.

In a large sauce pan, bring 2 cups of chicken broth to a boil.  Quickly stir in in coucous and remove from heat.  Let sit covered for 5 minutes.

Meanwhile, in a saute pan, cook onion and peppers in olive oil until tender.  Add crushed garlic and saute for 1 minute.

After 5 minutes, fluff the couscous with a fork and mix in the cooked pepper and onion mixture. Makes 8 servings.