Duck With Olives And Couscous

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1 cup water

3/4 cup couscous

1/4 teaspoon salt

1 tablespoon olive oil

4 (6-ounce) boneless duck breast halves, skinned

1 1/4 cups fat-free, less-sodium chicken broth

1/2 cup dry white wine

1/4 cup minced shallots

1 teaspoon dried herbes de Provence

1 1/2 teaspoons tomato paste

1 (3-inch) cinnamon stick

1/4 cup chopped pitted green olives

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