Rating: 3.5 stars
87 Ratings
  • 1 star values: 3
  • 2 star values: 15
  • 3 star values: 27
  • 4 star values: 19
  • 5 star values: 23
Dawn Perry

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Credit: José Picayo

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

559 calories; fat 18g; saturated fat 3g; cholesterol 94mg; sodium 451mg; protein 42g; carbohydrates 57g; sugars 19g; fiber 3g; iron 3mg; calcium 49mg.
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