Tuesday, August 9, 2011

Spiced Chicken with Couscous Salad

A couple of months ago, a friend of mine found this recipe and posted it on facebook. I'd had couscous before in other forms, but this recipe looked so good that I just HAD to try it! It was a smash hit, and I was excited to make it again this week, as it is still fairly diabetic-friendly. I tweaked the recipe a bit and it makes enough for 3 or 4 full servings (if served as the main dish). I'll link the original recipe as well.

Enjoy this easy, creative twist on salad!

Season 4 boneless, skinless chicken breasts (6 oz each) with cumin, paprika, salt, black pepper, and perhaps a bit of cayenne. Grill until cooked through. Cut into small cubes.

Cook 1 cup of pearl couscous according to package instructions and let cool just a bit. Add 3/4 lb. of cherry tomatoes that have been quartered, 1/4 lb. of sliced sugar snap peas or thawed peas out of a freezer bag, 1-2 T. of dried basil, 3 T. of lemon juice, and 2 T. of olive oil. Toss to combine. Add cubed chicken and serve!

Spiced Chicken With Couscous Salad


  1. I really love your blog. Maybe you are agree following each other?! :)


  2. This looks so good!! What a great dinner idea.

    Got your comment and I would love to do a mini review...stay tuned for that ;)