Lemon Chicken and Couscous with Apricot Mint and Pistachio

Oh how I love this chicken & couscous! ❤️

This vibrant recipe is quick to come together, so fresh tasting and that lemon seared chicken....Yum!

I quickly marinate thinly sliced chicken breast in lemon juice and garam masala (a savory Indonesian blend that typically contains cinnamon, cumin and cardamom among other heady spices), but you can use any combination of spices that appeal to you or keep it simple with good ol' salt & pepper.

If you don't know about couscous, let me tell you that it is one of the easiest and most adaptable sides you will ever make.  You add couscous to a bowl, cover with hot water or broth, cover to let it steam and fluff and voila!  Sound doable?

I added in dried apricots prior to pouring in the broth so they'd have a chance to soften & plump up.  Mint and chopped pistachio were added at the end with a drizzle of olive oil to make the miniature pasta dish (yes, couscous is a pasta and not a grain) that is a perfect partner to the bright, lemony seared chicken.

You can have this ready from start to finish in under 30 minutes.  You can make the couscous while the chicken marinates, then sear off the bird, slice and service prettily plated over the couscous.  So fabulous!

These Pyrex mixing bowls come in so handy,  If you don't already have a set, pick them up HERE.  They're about $20 on Amazon.

A good iron skillet is indispensable.  If you want a beautiful herloom quality skillet, you can't go wrong with Smithey Ironware, made in Charleston, SC.

Lemon Chicken & Couscous with Apricots Mint & Pistachio
Serves 4


Seared Lemon Chicken
2 Boneless, skinless chicken breast, cut in half lengthwise to make thinner cutlets
1 Lemon (juice & zest)
1 tablespoon olive oil plus additional for cooking
2 teaspoons garam masala
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 recipe Couscous with Apricot, Mint & Pistacio (below)



Zest lemon into a ziplock bag large enough to hold the chicken.
Squeeze in the juice of the lemon, catching & removing any seeds.
Add olive oil, garam masala, salt & pepper  and mix well.
Add in chicken and let marinate for 20-30 minutes, but no more than 2 hours,


Bring a cast iron skillet to medium high.  Add in drizzle of olive oil then place chicken breasts down, taking care to place away from you so you don't splatter hot oil.

Sear about 2 minutes per side until cooked through. Remove to a cutting board & let rest for 5 minutes.

Slice and serve plated over a mound of couscous




Couscous with Apricots Mint & Pistachio
(You can make this & let it rest while you marinate & quickly cook the chicken)
​

1 cup small couscous (not larger Israeli couscous)
1 cup hot chicken or vegetable stock
Large handful mint, chopped
1/4 cup pistachios, chopped
5-8 dried apricots, cut into small pieces
2 tablespoons olive oil
1/2 teaspoon sea salt


In a large bowl, place the couscous.
Add in the apricots then pour over the hot liquid.  Cover with a plate & set aside while you cook the chicken.  Couscous will need about 5 minutes to plump up.
Toss in the mint, pistachios, olive oil, salt and stir to combine.  Using a fork to stir ensures the couscous remains fluffy.