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Spiced Chicken With Couscous Salad

Spiced Chicken With Couscous Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
  3. 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.
  4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
  5. Slice the chicken and serve with the couscous.
By June, 2010

Nutritional Information

  • Per Serving
  • Calories 433
  • Fat 15g
  • Sat Fat 3g
  • Carbohydrate 94mg
  • Sodium 575mg
  • Protein 41g
  • Carbohydrate 34g
  • Sugar 4g
  • Sugar 4g
  • Iron 3mg
  • Calcium 71mg
What does this mean? See Nutrition 101 .

Quick Tip

Sugar Snap Peas
Don’t bother removing the strings from the snap peas for this salad. Slicing the peas into small pieces keeps the fibers from being a nuisance.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.