This lovely, light Greek-tasting dish is a perfect lunch or light dinner. I find that it has more “body” if made with pearl couscous, but the choice is yours.
Serves four
Ingredients
For the chicken:
2 boneless, skinless chicken breasts, flattened if too plump
1 Tbsp olive oil
2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
Juice of 1 lemon
For the couscous:
1 cup couscous
1 1/4 cups chicken broth or vegetable broth
1 Tbsp olive oil
1/2 tsp salt
For the toppings:
1/2 cup cherry tomatoes, cut in half
1/4 cup diced cucumber
1/4 cup pitted Kalamata olives, cut in pieces
1/4 cup crumbled feta cheese
2 Tbsp chopped fresh parsley
lemon wedges for serving
Instructions
Marinate the chicken: If your chicken breasts are more than 1/2 inch thick, place between pieces of waxed paper or plastic wrap, and bash with a small saucepan until thin enough.
In a small bowl, mix the olive oil, cumin, paprika, garlic powder, oregano, salt, pepper, and lemon juice. Rub this mixture on the chicken breasts and let them marinate for at least 20 minutes, or up to 2 hours in the fridge.
Cook the couscous: Bring the broth to a boil in a medium saucepan. Stir in the couscous, olive oil, and salt, then remove from heat. Cover the saucepan and let the couscous sit for 5 minutes. Fluff with a fork and set aside.
(If you use Israeli-style pearl couscous, follow directions for cooking 1 cup. It will take a few more minutes than the “regular” North African type.)
Cook the chicken: Heat a skillet over medium-high heat and cook the marinated chicken breasts for 5-6 minutes per side, or until fully cooked and browned. Remove from the heat and let the chicken rest for a few minutes before slicing.
Assemble the dish: In a large bowl, combine the cooked couscous with the cherry tomatoes, cucumbers, olives, feta cheese, and fresh parsley. Toss gently to combine.
Serve: Serve the couscous topped with the sliced chicken, more parsley, and a squeeze of fresh lemon.
