Spiced Chicken with Couscous Salad

I love couscous.  It's delicious.  It takes on pretty much any flavor you want to give it.  And, it takes 5 minutes to cook.  FIVE MINUTES.  Who doesn't have time to make that?

This recipe from Real Simple combines couscous with finely chopped snap peas, grape tomatoes, basil and the zest and juice of one lemon to make a salad to go along with your chicken that will knock your socks off.

Spiced Chicken with Couscous Salad

2 boneless, skinless chicken breasts

smoked paprika

cumin

salt and pepper

1 box garlic-flavored couscous

2-3 cups cherry or grape tomatoes, quartered

1 cup snap peas, thinly sliced crosswise

1/2 cup basil, chiffonade

1/2 tsp. grated lemon zest

2 tbsp. fresh lemon juice

Prepare the chicken by sprinkling each breast evenly with the smoked paprika, cumin, salt and pepper.  I just eyeball the amounts here, but if you're a more precise cook than me, use about 1/2 tsp. paprika, 1 tsp. cumin, 1/4 tsp. salt, and 1/8 tsp. pepper divided equally among the two breasts.

In a large cast iron skillet, heat 1 tbsp. extra virgin olive oil over medium-high heat.  Cook the chicken until it is golden brown and cooked all the way through.  This will take about 6-7 minutes per side.  {If you're cooking on the stovetop, I suggest using a splatter screen to keep the oil from popping all over the kitchen}  You can also cook this chicken on the grill.  Cooking time would remain the same.  

While the chicken is cooking, prepare the couscous.  Follow the directions on the back of the couscous box, and prepare your vegetables while you are waiting on the couscous to cook.  {I like the Far East couscous brand.}  Once the couscous is fully cooked, fluff with a fork and stir in the tomatoes, snap peas, basil, lemon zest and lemon juice.  Salt and pepper to taste.

Once the chicken is cooked, allow it to cool for a bit on a cutting board.  Once the chicken is ready, slice it up and serve it alongside the couscous salad.