Spiced chicken with couscous salad [2011-04-03 16:02:02.513] |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 tablespoon(s) balsamic vinegar |
1/2 pound(s) green beans, trimmed |
kosher salt and black pepper |
1/2 pound(s) large white mushrooms, halved |
3 tablespoon(s) olive oil |
1 red onion, cut into 1/2 inch thick rounds |
1 pound(s) skirt steak, cut crosswise into four pieces |
1 bunch(es) watercress, thick stems removed |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook until browned and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
2. Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for five minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine.
3. Slice the chicken and serve with the couscous.
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