Ingredients

The following ingredients have 3 Servings
  • 2 tbsp. olive oil
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. each salt and freshly ground pepper
  • 2 boneless skinless chicken breasts
  • 1/2 cup couscous
  • 1/2 tsp. grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 half pint cherry or grape tomatoes, halved
  • 1 cup snap peas, thinly sliced crosswise
  • 1/2 cup fresh basil, torn

Instruction

  • In a medium-sized bowl, combine oil, paprika, chili powder, cumin, salt and pepper. Add chicken and turn to coat evenly. Marinade in refrigerator for at least 30 minutes, or up to 1 day.
  • Preheat grill to medium-high heat and cook chicken, 6 to 7 minutes per side. Once cooked, transfer to a cutting board and slice.
  • Meanwhile, cook couscous according to package instructions (usually, bring to a boil in 1 cup water, remove from heat, cover, and let sit for 5 minutes; fluff with a fork). Add lemon zest and juice to couscous, and serve. Top with tomatoes, snap peas, basil, a pinch of salt and pepper, and sliced chicken.
  • Enjoy!