Weeknight Recipe: Spiced Chicken with Couscous Salad
Every month I look forward to getting my Real Simple magazine. Yeah, I know it’s meant for 40-year-old ladies with kids. Call me an old soul. I don’t care. I love me some Real Simple. Remember that episode episode of Parks and Rec where the whole office goes hunting and Ann just goes so she can “get her Real Simple magazine on”? She went up like 10 points in my book, right there.
What, you guys don’t watch Parks and Rec? …You’re missing out on life.
Aaaaanyway, there’s a really yummy easy recipe in the June issue and I thought I’d share it with you…
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 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
- crumbled feta cheese (my addition)
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.
**Notes:
If you’re only feeding two people, just halve the recipe. It’ll be the perfect amount.
We grilled the chicken instead of pan-frying. Highly recommended. I also threw a little crumbled feta into the couscous salad, which I think totally completed the recipe. That nice little slightly salty bite is the perfect addition.
I used Israeli couscous, which is a little harder to find (Trader Joe’s has it) but it’s a little heartier and chewier than regular couscous. I’m sure it’s delicious with the regular stuff but I’m a big fan of the Israeli couscous’s texture.
You don’t need to do anything with the snap peas; just slice them really thin and throw them right into the mix. If they’re really fresh, they taste like candy… I eat ‘em straight outta the bag. Mmmmm.
Buon Appetito!
- Jessica
No shame in Real Simple. I sign up for their Daily Recipe Newsletter and swear that I’m going to use them to make my daily meals…but I get lazy!
Comment by Junia Isabel — June 7, 2010 #
sometimes i get embarrassed that i’d rather read oprah than cosmo!
the recipe looks delish!
Comment by ashley — June 7, 2010 #
oh my gosh, don’t be embarrassed! i’d rather read oprah than cosmo any day.
Comment by Jessica — June 7, 2010 #
I know! I used to do that before I subscribed to the magazine, and I never actually cooked any of the recipes. But somehow having the pictures on a nice big glossy page makes them that much more appetizing
Comment by Jessica — June 7, 2010 #
i’m hungry…
Comment by jennifer young — June 11, 2010 #