Glazed Chicken Breasts with Currant-Pistachio Couscous

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 tablespoons, apricot preserves

1 tablespoon, harissa

5 tablespoons, extra-virgin olive oil, divided

1/4 cup, dried currants

1 teaspoon, grated lemon zest plus 2 tablespoons juice

1 , garlic clove, minced

1 1/2 teaspoons, table salt, divided

1/2 teaspoon, pepper, divided

4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed

1 1/2 cups, water

1 1/4 cups, couscous

1/2 cup, shelled pistachios, toasted and chopped

Directions

Recipe Instructions

Harissa, a North African chile paste, is sold in tubes, jars, or cans . Sprinkle with torn fresh mint leaves before serving.

Combine 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.

Pat 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.

Bring 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.

Test Kitchen Techniques

Nutrition

• Calories: 731
• Total Fat: 29 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 145 miligrams
• Sodium: 932 miligrams
• Total Carbohydrate: 55 g
• Total Sugars: 11 g
• Protein: 55 g