Spiced Chicken With Couscous Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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from Real Simple 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 lb cherry tomatoes or 3/4 lb grape tomatoes, quartered |
1/4 lb snap peas, thinly sliced crosswise (about 1 cup) |
1/2 cup torn fresh basil |
1/2 teaspoon grated lemon zest |
2 tablespoons fresh lemon juice |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium heat.
2. Season the chicken with the paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to plates.
3. Meanwhile, place the couscous in a large bowl.
4. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork.
5. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine.
6. Slice the chicken and serve with the couscous.
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