Lemon Poppy Chicken with Couscous Recipe

8

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

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.