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Spiced Chicken with Couscous Salad

By

Real Simple, June 2010

Hands-on Time: 10 min
Total Time: 25 min

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • kosher salt and black pepper
  • 3 ⁄4 cup couscous
  • 3/4 pound cherry or grape tomatoes, quartered
  • 1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
  • 1/2 cup torn fresh basil
  • 1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from realsimple.com

Preparation

Step 1

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.

3. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.

4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.

5. Slice the chicken and serve with the couscous.

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