SPICE RUBBED CHICKEN WITH ISRAELI COUSCOUS

SPICE RUBBED CHICKEN WITH ISRAELI COUSCOUS image

Yield 1 serving

Number Of Ingredients 8

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2 1/2 teaspoons olive oil
1/4 cup Israeli (pearl) couscous
1 garlic clove, minced
coarse salt & ground pepper
2 cups baby spinach (2 ozs)
1 tablespoon sliced almonds
1 chicken breast half (6 to 8 ounces)
1 1/2 teaspoons garam masala

Steps:

In a small saucepan, heat 1/2 teaspoon oil over medium. Add couscous, cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds, and set aside. Sprinkle chicken with garam masala; season with salt and pepper. In a small skillet over medium-low, heat remaining 2 teaspoons oil. Add chicken; cook until opaque throughout, 6 to 8 minutes, per side. Slice chicken; serve with couscous.