Spiced Chicken With Couscous Salad
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
- 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.
- Slice the chicken and serve with the couscous.
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