Lemony couscous and herbed chicken breasts are served with a bright cucumber and feta salad in this weeknight dinner recipe
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from the heat
cover
and let stand until broth is absorbed
about 5 minutes. Uncover and fluff with a fork.
Meanwhile
whisk 1/2 cup oil
lemon juice
rosemary
oregano
and remaining 1/2 teaspoon salt together in a bowl to make the dressing.
Season chicken breasts on both sides with salt and pepper. Place into a shallow dish and drizzle 1/4 cup dressing over top.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until golden brown
about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a large plate.
Mix 3 tablespoons dressing with sugar in a large bowl. Add tomatoes
cucumber
and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
Drizzle remaining dressing over couscous and fold in olives. Divide couscous among four plates. Slice chicken breasts and place over couscous. Serve tomato salad on the side. Garnish the dish with parsley.
