Spiced Chicken with Couscous Salad

On the list of things that make me happy, somewhere between falling asleep to the sound of rain and paying for something with exact change, is a colorful plate of food.  I just love the way the basil and the snap peas contrast with the bright red of the tomatoes in this couscous salad.  This is one of the easiest dinners to make and it was super flavorful due to all of the fresh ingredients.  We spent yesterday afternoon laying by the pool and came home to have this for dinner -- it felt like a summer day.  Happy Monday!  

Spiced Chicken with Couscous Salad
3 Tbsp olive oil
4 boneless, skinless chicken breasts (I cut mine in half so they would cook faster)
1 Tbsp paprika
2 tsp ground cumin
salt and freshly ground pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, halved
1/4 pound snap peas, thinly sliced crosswise
1/2 cup torn fresh basil
1/2 tsp grated lemon zest
2 Tbsp fresh lemon juice

Heat 1 Tbsp of the olive oil in a large skillet over medium heat.  Combine the paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl and stir to combine.  Place each chicken breast half in the seasonings and turn to coat.  Cook chicken until browned and cooked through, about 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 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.

Slice the chicken and serve over the couscous.

source:  recipe from Real Simple, June 2010

Here's To Trying New Things

I've always been a little hesitant to cook fish.  And I don't know why.  I think because I've never really seen anyone handle or prepare fish, aside from the fishmongers at the Chinese market.  (And I sure as heck will not be buying and cooking a whole fish, eyeballs and all.)  Last night I put my hesitations aside and just went for it.  Since there was already a significant chance that dinner would flop, I decided to give couscous a try as well.  Both dishes were so easy and delicious!  If you've also been leery of preparing fish, this recipe is great for starters.  And the couscous might be one of my new favorite summer dishes. Enjoy!

Summer Couscous           Serves 6-8
2 cups couscous
1 1/2 Tbsp dried parsley
4 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
3/4 cup olive oil
2/3 cup freshly squeezed pink grapefruit juice (about 1 large grapefruit)
1/2 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1/4 tsp coarse sea salt
1/2 tsp ground cumin
freshly ground black pepper to taste

Put couscous in a large bowl and add one cup boiling water. 

Stir and let couscous rise while you chop the veggies.

Chop up the cucumber and tomatoes, removing the seeds of both.

Place the tomatoes, cucumber, and parsley in a bowl.

Juice the grapefruit and lemons.  Whisk together the juices,

olive oil, and sea salt in a separate small bowl.

When the couscous has cooled a bit, fluff it with a fork

and then sift with hands to separate the individual grains.

Add the veggie mixture and dressing, and toss 

to combine.  Season with the cumin and black pepper

and give it a final stir.  This dish is best left covered in the

fridge a few hours before serving, so flavors can settle.

Lemon Garlic Tilapia 

3 or 4 tilapia fillets

3 Tbsp fresh lemon juice

1 tsp lemon zest

1 Tbsp olive oil

2 cloves garlic, finely chopped

dried parsley flakes to taste

salt and pepper to taste

Rinse tilapia fillets under cool water, and pat dry with paper towels.  (I used frozen tilapia.  Just make sure to thaw it before preparing). 

Place fillets in baking dish sprayed with a non-stick cooking spray.  Pour lemon juice over the fillets, then drizzle olive oil on top.  Sprinkle with the garlic and lemon zest.  Sprinkle parsley, salt, and pepper over the fillets.  Bake at 375 degrees until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

the tilapia fillets, before cooking

Source:  tilapia recipe slightly adapted from eat drink pretty.  couscous recipe adapted from Lunch in Paris, by Elizabeth Bard