Ingredients (Serves 4)1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped (cilantro or parsely works well too)
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped (cilantro or parsely works well too)
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Directions
In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
Carrots and Peas
Grate 2 large carrots with a vegetable peeler or knife. Saute with butter and frozen peas for 5 min.
Grate 2 large carrots with a vegetable peeler or knife. Saute with butter and frozen peas for 5 min.
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