Tessa’s Recipe Rundown
Taste: The chicken is spicy but not with heat, just packed with flavor. The nutty couscous salad perfectly offsets the chicken with its bright and fresh taste. Texture: The chicken is perfectly moist with a slight crust. The couscous is bursting with textures – juicy, crisp, fluffy. Ease: Just a few ingredients and less than 30 minutes. Perfect for a weeknight meal. Appearance: Lovely combination of colors, shapes, and textures. Pros: Quick, easy, flavorful, healthy, and boyfriend-approved. Cons: None. Would I make this again? Yes!This post may contain affiliate links. Read our disclosure policy.
What makes you smile? The sight of your adorable puppy chasing its tail? Or watching Charlie Bit My Finger on repeat? Coming home to your warm, soft, cozy bed? Finding forgotten money in your pocket? Receiving a kind postcard, email, letter, or comment? Getting all green lights on your drive home? Reminiscing with old photos of friends and family?
All those things make me smile. But do you know what else makes me smile, big time? The feeling of accomplishment and satisfaction that arises when placing a beautiful plate of what you know will be a scrumptious meal on the table. When you can find a recipe that sounds delicious, make it, and discover that it tastes even more delectable than you would’ve thought. When you are able to get into a relaxed flow in the kitchen and not worry about every ounce of ingredient you are coaxing together. When you are able to thoroughly enjoy the sounds, aromas, tastes, textures, and beauty of your food. Those things make me beam, they make me peaceful.
To me, spring-time meals should be quick, light, bright, fresh, and not require the oven to be on for hours (if at all). This dish is all those things. It’s as vibrant in flavor as it is on the plate and best of all, it’s healthy and fast. What could be better?
Spiced Chicken with Couscous Salad
Ingredients
- 3 tablespoons olive oil
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- kosher salt & freshly ground black pepper
- 3/4 cup couscous
- 3/4 pound cherry or grape tomatoes, halved or quartered
- 3/4 pound snap peas, thinly sliced crosswise (1 cup)
- 1/2 cup torn fresh basil
- 1/2 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook in skillet until chicken is browned and juices run clear, 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 teaspoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine.
- Slice the chicken and serve with the couscous.
Recipe Notes
From Real Simple June 2010
[…] and Tasty) –Easy Mexican Rice (12 Tomatoes) –Kalesadillas (The Weeknight Chef) –Spiced Chicken with Couscous Salad (Handle the Heat) –Sweet Potato and Black Bean Burritos (Healthy Tipping Point) […]
This beautiful salad—that makes me happy.
And knowing young people like you are going to lead the future of this planet. 🙂
Thanks for a great healthy low fat recipe
Low Fat, Easy weight loss tips
Your photo of this dish sounds beautiful, and you've sold me on the flavors. I'm saving this one. What's not to smile about 🙂
Just being in my kitchen makes me happy about 90% of the time 🙂 I love waking up to sun shining through the window too – it makes it a lot easier to get out of bed! Your dish looks great, simple and flavorful.
I have to agree with all of those things, they make me happy too! What a beautiful dish and I bet it tastes as great as it looks….. making it tonight!