Ingredients:

• 3  tablespoons  olive oil
• 4 boneless, skinless chicken breasts (6 ounces each)
• 1  teaspoon  paprika
• 2  teaspoons  ground cumin
• kosher salt and black pepper
• 3?4  cup couscous
• 3/4  pound cherry or grape tomatoes, quartered
• 1/4  pound snap peas, thinly sliced crosswise (about 1 cup)
• 1/2  cup  torn fresh basil
• 1/2  teaspoongrated lemon zest plus 2 tablespoons fresh lemon juice

Preparation:

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
3. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
5. Slice the chicken and serve with the couscous.

Serves 4, Hands-on time: 10 minutes, Total time: 25 minutes

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