1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
Instructions
Heat 1 tablespoon of the oil in a large skillet over
medium heat. Season the chicken with the paprika,
cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper
and cook until browned 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, lemon juice, the
remaining 2 tablespoons of oil, 1/2 teaspoon salt
and 1/4 teaspoon pepper and toss to combine
Slice the chicken and serve with the couscous.
Originally Submitted
9/21/2010
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