Summer Chicken & Couscous

As the summer heats up Bethany and I have been focusing our attention on meals that can be prepared outside on the grill.  However, it is common for twenty-somethings to not have access to a grill.  Pair not having a grill with not having reliable air conditioning and you are in real trouble.  It can be hard to come up with a hot meal that does not raise the temperature of your apartment by 12 million degrees.

What do you do to stay cool and satisfy your hunger?  Do you go with expensive take-out? What about spending money at a sit down restaurant?  Save your money for an ice cold six pack of beer because I have a recipe that will save you and your kitchen from the sultry heat.  

Couscous is one of my favorite grains for a side or topped with vegetables and protein as a main dish.  I will be honest, I mostly love it because it is so quick and easy to make.  You will want to purchase the regular couscous as opposed to the pearl if you are looking to cut down on your stovetop time.  By pairing the couscous with toppings that require little to no cooking time you have a simple solution that gives you a hot and delicious meal without breaking (that much of) a sweat.

Summer Chicken & Couscous

2 chicken breasts

1 lemon, juiced

2 Tbls olive oil

1/2 Tbls cumin

1/2 Tbls paprika

1 clove of garlic, minced

Salt and pepper to taste

1- 5.8 oz package of regular grain couscous (I prefer using a seasoned kind, like garlic)

1 globe tomato, seeded and diced 

1 avocado, diced

2 Tbls red onion, finely diced

2 Tbls cilantro, chopped
2 tsp jalapeno, minced
Squeeze of lime

In a small bowl combine lemon juice, olive oil, cumin, paprika, salt, pepper, and garlic.  Whisk the marinade until combined.  Place marinade and chicken breasts in a sealed plastic bag or tupperware and refrigerate for at least 2 hours and up to 24.  If the chicken is not completely covered by the marinade you will need to turn the chicken half way through the marinating time.  

After the chicken has marinated, remove and discard additional marinade.  In a medium fry pan, cook the chicken over medium heat for 8-12 minutes, turning halfway in between.  Once the chicken has started to saute begin cooking couscous according to package directions. While the chicken and couscous are cooking, cut and prepare the tomato, avocado, jalapeno, onion, and cilantro.  

Top cooked couscous with chicken, fresh veggies, cilantro, and a squeeze of lime.  Grab a cold beer and head out to your roof, stoop, or patio to enjoy immediately.

You can substitute marinating the chicken for pan frying shrimp or a light fish such as tilapia in olive oil and spices.  This cuts down even more time at the stovetop and waiting for the marinade as seafood cooks quicker than chicken. 

This meal is perfect for summer weeknights when you are pressed for time. You will also be glad you saved the money on take-out when you have enough cash to purchase that grill or new air conditioner! This meal costs around $4.50 per plate (extremely less expensive than take-out, delivery, or dine-in).    

As always, much love and cooking-

Whit