This is one of my favorite recipes and I think it is about time I share it with you. I first came across this recipe in my Real Simple magazine. I love that magazine. Full of great tips, stories, recipes and such! This meal is one of my easy, go to quick fix during the week recipes. Both my husband and I love it. I could honestly eat the couscous salad all by itself. It is delicious.
Chicken with Couscous Salad
(easy to modify the amounts based on how many people you are cooking for!)
2 boneless, skinless chicken breasts (6 ounces each)
2 tablespoon olive oil
1 tablespoon paprika
1 tablespoon ground cumin
kosher salt and black pepper
1 cup couscous – I like the Near East Roasted Garlic Couscous
cherry or grape tomatoes, quartered
torn fresh basil
2 tablespoons fresh lemon juice
Heat a tablespoon or so of olive oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, salt and pepper.
Cook the chicken until golden brown and cooked through, about 6 to 7 minutes per side. Transfer to a cutting board.
Meanwhile, cook the couscous as directed on box. Fluff with a fork.
Add the tomatoes, basil, lemon juice, remaining olive oil to couscous. Season with salt and pepper. Toss to combine.
Slice the chicken and serve with the couscous.