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Spice-Rubbed Chicken with Israeli Couscous


Transform an ordinary chicken breast and spinach into an exotic dinner for one with just a few quick twists.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, July/August 2008


  • 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


  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.

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