Orange zest and a small amount of saffron elevate this quick chicken and couscouse dish.

Robin Asbell

Gallery

Howard Lee Puckett; Styling: Mindi Shapiro-Levine

Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Yield:
Makes 5 servings (serving size: 1 cup couscous, about 2 ounces chicken breast)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart pot with a tight-fitting lid, heat olive oil. Saute shallot, 1/2 teaspoon paprika, thyme, and orange zest over medium-high heat, 3 minutes, until shallot softens.

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  • Combine saffron and broth in a bowl; stir until saffron dissolves.

  • Add edamame, stock, and 3/4 teaspoon salt to pot, cover, and bring to a boil. As soon as mixture boils, add couscous, stir, and cover tightly for 5 minutes. Uncover, add the peppers, and fluff the mixture with a fork.

  • Heat a grill pan over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon paprika and remaining 1/4 teaspoon salt. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; place on cutting board. Let sit 2 minutes. Cut chicken diagonally across grain. Serve over couscous.

Nutrition Facts

275 calories; fat 5g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 22g; carbohydrates 34g; fiber 3g; cholesterol 38mg; iron 2mg; sodium 331mg; calcium 38mg.
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