Chicken and couscous, what could be better? Adding some spices and a few vegetables make this chicken dinner one you won’t soon forget.
So many things can be done with chicken breasts: they can be fried, they can be baked, they can be seared, the options are limitless. But even with all those options, you still only have a piece of chicken; and one chicken breast does not a dinner make. However, if you follow Real Simple magazine’s suggestion and throw some tomatoes and peas into couscous, you have a delicious dinner that will have your family begging for more.
Spiced Chicken and Couscous Salad
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 cup couscous
- 3/4 pound cherry tomatoes, quartered
- 1/4 pound sugar snap peas, sliced
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup feta cheese
- Heat 1 tablespoon oil in a large skillet over medium heat. Season the chicken with paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until browned and cooked through, 6 minutes per side. Let the chicken rest at least 5 minutes before slicing.
- While the chicken cooks, place the couscous in a large bowl; add 1 cup hot water, cover, and let sit for 5 minutes; fluff with a fork. Add the tomatoes, snap peas, lemon zest, lemon juice, cheese, remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve with the chicken.
Other Couscous Recipes from SheKnows
Couscous Chicken Salad with Olive Vinaigrette
Dried Blueberry and Curry Couscous with Goat Cheese
Stuffed Acorn Squash with Apple and Couscous