This is one of those dishes that has good flavor, but not great flavor. A dish that may even be acceptable for a dinner party, but there’s just something not quite cohesive about the whole thing. I enjoyed it, to be sure, but it may be a while before I make it again.
CHICKEN WITH COUSCOUS SALAD
- Olive oil
- 4 boneless, skinless chicken breasts
- 1 tbsp paprika
- 1 tbsp cumin
- Kosher salt and pepper
- 3 cups prepared couscous
- 1 pint cherry tomatoes, quartered
- 6 oz snap peas, thinly sliced crosswise
- Zest and juice from 1 lemon
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Season chicken breasts with paprika, cumin, salt and pepper. Cook chicken in skillet until completely done, flipping occasionally. When done, allow to rest on a cutting board.
In a large bowl, thoroughly combine tomatoes, peas, couscous, lemon zest, lemon juice, 1 tablespoon of olive oil, and salt and pepper to taste. Portion out into 4 bowls. Slice chicken breast across the grain and place atop couscous portions.
Makes 4 servings. Enjoy!