Glazed Chicken Breasts with Currant-Pistachio Couscous

Name: Glazed Chicken Breasts with Currant-Pistachio Couscous
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tbsp Apricot Preserves (2 tablespoons apricot preserves); 1 tbsp Harissa (1 tablespoon harissa); 5 tbsp Extra Virgin Olive Oil (5 tablespoons extra-virgin olive oil, divided); ¼ cup Dried Currants (1/4 cup dried currants); 1 tbsp Lemon Zest (1 teaspoon grated lemon zest plus 2 tablespoons juice); 1 clove Garlic (1 garlic clove, minced); 1 ½ tsp Table Salt (1 1/2 teaspoons table salt, divided); ½ tsp Black Pepper (1/2 teaspoon pepper, divided); 4 pieces Chicken Breast (4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed); 1 ½ cup Water (1 1/2 cups water); 1 ¼ cup Couscous (1 1/4 cups couscous); ½ cup Pistachios (1/2 cup shelled pistachios, toasted and chopped)

Harissa-apricot glazed chicken breasts served over a fluffy couscous with dried currants and pistachios.

30 minMiddle Eastern

Servings4

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Halal

Steps

1Combine apricot preserves, harissa, and 1 tablespoon oil in bowl. Transfer 1 tablespoon harissa mixture to second bowl and stir in currants, lemon zest and juice, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil.
2Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to cutting board, brush all over with harissa-apricot mixture (without currants), and tent with foil.
3Bring water to boil in now-empty skillet over high heat. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in pistachios and harissa-currant mixture. Slice chicken ½ inch thick and serve over couscous.