Tuesday, September 7, 2010

Spiced Chicken with Couscous Salad

Jud and I both loved this dish.  This was our meal. I was going to put some veg. with it, but decided it stood on its own. This is a keeper.
It comes from Cooking light - 2010

Printable Recipe:

Ingredients for the Chicken:
3 tablespoons olive oil
2 boneless, skinless chicken breasts
1 tablespoon paprika
2 teaspoons ground cumin
salt and black pepper
Directions for the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 6-7 minutes on each side. Transfer to a cutting board
Ingredients for the Couscous:
1 cup water (I used chicken stock)
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced (about 1 cup) The recipe says to cut them crosswise, but I cut them long. I guess I'm just a rebel. But I thought they were pretty that way.
1/2 cup torn basil
1/2 teaspoon grated lemon zest
2 Tablespoons fresh lemon juice
Directions for Couscous:
Place 1 cup chicken stock or water in a saucepan and bring to a boil. Take off the heat and add couscous.  Put the lid on the pot and let sit for 5 min. Fluff with a fork.  Add tomatoes, snap peas, basil, and lemon zest. Salt and pepper to taste.

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