Rating: 3.5 stars
390 Ratings
  • 1 star values: 26
  • 2 star values: 56
  • 3 star values: 59
  • 4 star values: 128
  • 5 star values: 121
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook the chicken until golden brown and cooked through, 6 to 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 and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.

  • Slice the chicken and serve with the couscous.

Nutrition Facts

433 calories; fat 15g; saturated fat 3g; carbohydrates 94mg; sodium 575mg; protein 41g; carbohydrates 34g; sugars 4g; sugars 4g; iron 3mg; calcium 71mg.
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