Spiced Chicken with Couscous Salad
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 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. 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 and cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to plates.
  3. 2. 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. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
  5. 3.Slice the chicken and serve with the couscous.
RECIPE BACKSTORY
Food for Pregnant Taylor