“from Real Simple”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat.
  2. 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. 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, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
  6. Slice the chicken and serve with the couscous.

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