Last week we had the most beautiful weather last week and I really thought, well everyone really thought, that spring had sprung. Seriously, it was about 78 degrees and sunny every day...oh how I LOVE spring! Now this is my first spring experience here in North Carolina so maybe it is always like this, but yesterday it was literally 39 degrees and rainy outside. What is up with that?
I am really hoping that we get back to those 70 degree days in the very near future, but after checking the weather, I'm not really holding my breath! I am really ready to eat meals like this one on a daily basis!
Well, with that said, I made a lovely spring meal last week that was just delicious! I hope you all enjoy it as much as I did!
Ingredients:
- 4 ready-cooked, skinless chicken breasts, sliced (you can totally make your own!)
- 1 lemon (zest and juice)
- 3 TBS olive oil
- 1 1/2 c couscous
- 1 3/4 c hot chicken stock
- 1 c cherry tomatoes, halved
- 1/4 c toasted pine nuts, almonds or walnuts
- 1 large handful fresh mint
Directions:
- Place the chicken in a shallow dish.
- Whisk together lemon zest, lemon juice and olive oil, season with salt and pepper (if desired).
- Pour lemon juice mixture over the chicken.
- Cover chicken and leave to marinate for 10 minutes in the fridge.
- Meanwhile, put the couscous in a bowl and pour hot stock over and cover.
- Leave until the stock is absorbed, about 10 minutes.
- Fluff up with a fork and let cool for a few minutes.
- Fold in the tomatoes, nuts and half the mint, then season to taste.
- Drain the lemon marinade from the chicken and mix 2/3 of it in the couscous.
- Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.
Bon appetite!
