Spiced chicken with couscous salad [2011-04-03 16:02:02.513]

Yield: 4 servings ( Serving Size: chicken breast )
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 4 tablespoon(s) balsamic vinegar
  • 1/2 pound(s) green beans, trimmed
  • Kosher salt and black pepper
  • 1/2 pound(s) large white mushrooms, halved
  • 3 tablespoon(s) olive oil
  • 1 red onion, cut into 1/2 inch thick rounds
  • 1 pound(s) skirt steak, cut crosswise into four pieces
  • 1 bunch(es) watercress, thick stems removed


  1. Heat 1 tablespoon of the 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 and cook until browned and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.

  2. Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for five minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine.

  3. Slice the chicken and serve with the couscous.
July 2010

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

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spiced chicken with couscous salad [2011-04-03 16:02:02.513] Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy