Spiced Chicken with Couscous Salad is full of flavor with zero guilt! Easy, healthy, and crave worthy weeknight meal perfect for your regular rotation.
Heat 1 tablespoon oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook in skillet until chicken is browned and juices run clear, 6-7 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 teaspoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine.
Slice the chicken and serve with the couscous.
Notes
Note: I used whole grain couscous that I cooked according to the box directions (25-30 minutes) then added the tomatoes, peas, basil, etc.
From Real Simple June 2010