Spiced Chicken with Couscous Salad

Real Simple, June 2010 Hands-on Time: 10 min Total Time: 25 min

Photo by Michael C.
Adapted from realsimple.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from realsimple.com

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

Directions

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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