Diva Tasting: Lemon Chicken and Couscous…

Lemon Chicken and Couscous


2 Cups Chicken Broth

1 Teaspoon Sea Salt, Divided

1 (10 Ounce) Box Couscous

½ Cup Extra-Virgin Olive Oil

2 Lemons, Juiced

1 Tablespoon Chopped Fresh Rosemary Leaves

1 Teaspoon Dried Oregano

4 (4 Ounce) Thinly Sliced Skinless, Boneless Chicken Breasts

1 Pinch Sea Salt And Freshly Ground Black Pepper To Taste

1 Tablespoon Extra-Virgin Olive Oil

1 Teaspoon White Sugar

2 Large Vine-Ripened Tomatoes

1 English Cucumber, Chopped

¼ Red Onion, Finely Chopped

½ Cup Crumbled Feta Cheese

Cup Chopped Pitted Kalamata Olives

¼ Cup Chopped Italian Parsley


Step 1 Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.

Step 2 Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.

Step 3 Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.

Step 4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5 Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.

Step 6 Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.


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