Spiced Chicken with Couscous Salad

This was a great summer recipe, perfect with basil and grape tomatoes from our garden!  We had to leave out the snap peas because the only ones the store had looked gross and were $6/pound.  If you like cucumber it would be a great addition to this salad.

Spiced Chicken with Couscous Salad (from Real Simple, June 2010)

Ingredients

3 tablespoons olive oil

4 boneless, skinless chicken breasts (6 ounces each)

1 teaspoon paprika

2 teaspoons ground cumin

kosher salt and black pepper

3⁄4 cup couscous

3/4 pound cherry or grape tomatoes, quartered

1/4 pound snap peas, thinly sliced crosswise (about 1 cup)

1/2 cup torn fresh basil

1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

Directions

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 and cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to plates.

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, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.  Slice the chicken and serve with the couscous.