José Picayo
Hands-On Time
20 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

Cook the couscous according to the package directions. Spread on a plate and let cool.

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and black pepper and cook until cooked through, 6 to 8 minutes per side.

Step 3

Transfer the couscous to a medium bowl and gently toss with the cucumber, cherries, parsley, vinegar, 2 tablespoons of the remaining oil, and ¼ teaspoon each salt and black pepper.

Step 4

In a small bowl, whisk together the marmalade, orange juice, crushed red pepper, the remaining tablespoon of oil, and ¼ teaspoon salt. Serve the chicken with the couscous salad and drizzle with the marmalade sauce.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
five_whole_stars