SPICE-RUBBED CHICKEN WITH ISRAELI COUSCOUS RECIPE

Spice-Rubbed Chicken with Israeli Couscous Recipe image

Provided by á-5080

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 and ground pepper
2 cups baby spinach (2 ounces)
1 tablespoon sliced almonds
1 chicken breast half (6 to 8 ounces)
1 1/2 teaspoons garam masala

Steps:

1. 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. 2. 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. Cook's Notes Garam masala is a fragrant Indian blend of spices that usually includes black pepper, cinnamon, cardamom, cumin, and coriander. As with regular couscous, Israeli couscous is a type of pasta made with semolina flour, but its grains, or pearls, are larger and chewier.