Spice-Rubbed Chicken with Israeli Couscous
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- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 1
Ingredients
- 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
Directions
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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.
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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 Note
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.
Israeli couscous is nothing like dry, regular couscous. Your husband/you should give it a try. Really good and so easy. I add toasted pinenuts, a littel red pepper flakes, chicken broth.
I made this recipe with bulgar instead of couscous. My husband won't eat couscous, but will eat bulgar wheat. The trick is not to let the bulgar get too mushy. I also could not find garam masala... we live in the nothwoods, I'm lucky to find boneless chicken :). Anyway, you can make a combination of the spices and work with them and is was very tasty.