Mediterranean Tomato Couscous With Lemon Pepper Chicken

Fall 2015

This simple, low-fat, crowd-pleasing dish, courtesy of executive chef Reiner Drygala of the Citrus Club in Orlando, Fla., tastes like you slaved all day. Adding tomato juice to the couscous makes it rich but healthful, and the tangy Jalapeño Cucumber Salsa is addicting.

2 teaspoons canola oil
6 boneless chicken breasts, 6 ounces each
lemon pepper seasoning
2 cups tomato juice
1/2 cup water
1/4 teaspoon cumin powder
2 cups couscous, boxed from market
Jalapeño Cucumber Salsa (recipe follows)

In a large nonstick saute pan, add oil over medium-high heat. Season the chicken with lemon pepper. Sear the chicken breasts on each side for about 4 minutes. Set aside or refrigerate until ready to serve.

Bring tomato juice and water to a simmer in a deep pot. Stir in cumin. Remove the pot from the stove and stir in couscous. Cover with a lid for 10 minutes. Remove the lid and fluff the couscous grains with a fork. Serve at room temperature or refrigerate before serving.

To serve, top the couscous with a chicken breast and garnish with Jalapeño Cucumber Salsa.

Yield: 6 servings

JALAPEÑO CUCUMBER SALSA

1 English cucumber, diced small
1 fresh jalapeño, minced
1 red bell pepper, diced small
1/2 sweet yellow onion, diced small
1 small bunch cilantro, chopped
3 limes, juice only
1/4 cup rice wine vinegar
1 teaspoon kosher salt

Combine all ingredients in a large mixing bowl. Cover and refrigerate until serving.

CHEF’S TIP: “Pound the chicken breast thin before cooking for faster prep time.”

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