Lemon Poppy Chicken with Couscous

By JaimeDancer

Ingredients

• 2 cups chicken stock
• 10 oz box frozen peas
• 1.5 cups couscous
• 3 Tbsp olive oil
• 1 cup flour
• salt/pepper
• 2 lemons, zested
• 1 lemon, juiced
• 2 lbs chicken cutlets, cut into bite sized pieces
• 2 cloves garlic
• 2 Tbsp cold butter
• 2 Tbsp poppy seeds
• 10 leaves baasil, 10 mint; chopped

Details

Servings 8

Preparation

Step 1

Bring 1.5 cups chicken stock to a boil, then add peas and couscous. Place lid on and turn off heat. (let sit for 5 minutes).

Heat oil in a large skillet. Place flour on a plate. Season chicken with salt, pepper and lemon zest and then place in flour to coat. Shake off excess and add to skillet and cook 8-10 min stirring every now and then to get them brown all over. Add garlic the last 3 min. Next add the juice of 1 lemon and remaining 1/2 cup of stock. Turn up heat and simmer 2-3 minutes. Add the butter, poppy seeds, and basil. Stir till thickened.

Add mint to couscous and fluff with a fork.