Martin and I tried this recipe tonight... it was so good! Fresh and easy to make, too. We are big fans of the couscous because it's really tasty and supposed to be pretty healthy too. Also, we were able to use some of our home grown basil which was exciting! The recipe came from Real Simple magazine.
3 TB olive oil
4 6-ounce boneless, skinless chicken breast (we just used 2 pieces but kept all other ingredients the same amount which I think added even more flavor)
1 TB paprika
2 tsp ground cumin
Kosher salt and black pepper
3/4 cup couscous
3/4 pound cherry or grape tomotatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup) (Martin steamed them and let them cool before we cut them up)
1/2 cup torn fresh basil
1/2 tsp grated lemon zest plus 2 TB fresh lemon juice
1. Heat 1 TB of oil in large skillet over medium heat. Season the chicken with paprika, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until browned and cooked through, 6 to 7 minutes per side. Transfer to cutting board.
2. Place couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes (We cooked ours in chicken broth instead to add a little more flavor). Fluff with fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tsp. of oil, 1/2 tsp. of salt, and 1/4 tsp. pepper and toss to combine.
3. Slice the chicken and serve with couscous. Enjoy!!
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