On the list of things that make me happy, somewhere between falling asleep to the sound of rain and paying for something with exact change, is a colorful plate of food. I just love the way the basil and the snap peas contrast with the bright red of the tomatoes in this couscous salad. This is one of the easiest dinners to make and it was super flavorful due to all of the fresh ingredients. We spent yesterday afternoon laying by the pool and came home to have this for dinner -- it felt like a summer day. Happy Monday!
Spiced Chicken with Couscous Salad
3 Tbsp olive oil
4 boneless, skinless chicken breasts (I cut mine in half so they would cook faster)
1 Tbsp paprika
2 tsp ground cumin
salt and freshly ground pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, halved
1/4 pound snap peas, thinly sliced crosswise
1/2 cup torn fresh basil
1/2 tsp grated lemon zest
2 Tbsp fresh lemon juice
Heat 1 Tbsp of the olive oil in a large skillet over medium heat. Combine the paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl and stir to combine. Place each chicken breast half in the seasonings and turn to coat. Cook chicken until browned and cooked through, about 6-7 minutes per side. Transfer to a cutting board.
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 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.
Slice the chicken and serve over the couscous.
source: recipe from Real Simple, June 2010