Spiced Chicken With Couscous Salad

Photo: TxLaura

Real Simple - 2010

Yield: 4 servings
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  • 3 tablespoon(s) olive oil
  • 4 boneless, skinless chicken breasts 6 oz each
  • 1 teaspoon(s) paprika
  • 2 teaspoon(s) ground cumin
  • kosher salt
  • ground black pepper
  • 3/4 cup(s) couscous
  • 3/4 pound(s) cherry tomatoes quartered
  • 1/4 pound(s) snap peas thinly sliced crosswise
  • 1/4 cup(s) torn fresh basil
  • 1/2 teaspoon(s) grated lemon zest
  • 2 tablespoon(s) fresh lemon juice


  1. 1.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.
  2. 2.Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
  3. 3.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.
  4. 4.Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
  5. 5.Slice the chicken and serve with the couscous.
August 2013

This recipe is a personal recipe added by TxLaura and has not been tested or endorsed by MyRecipes.

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