January 17, 2015

chicken with blackberry sauce and whole wheat couscous

This is delicious and had the whole family asking for more, especially the blackberry sauce being a favorite with the kids!  Couscous is always one of my favorites just because it takes 5 minutes to make, and let's be honest... with three kids I'll always take quick!  You could swap out the peas for a different veggie and use almost any nut, including pistachio.

Servings 4-6
Total Time 30 minutes

  • 2 teaspoons cumin
  • 1 teaspoon allspice
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 teaspoon course salt, divided
  • 2 cups whole wheat couscous
  • 6 boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1/2 cup chopped walnuts
  • 1 pint blackberries
  • 2 cups peas

In a small bowl stir together the cumin, allspice, and freshly ground black pepper. Set aside.

Sprinkle 2 teaspoons spice mixture and 1/4 teaspoon salt all over the chicken.  In a large skillet heat the oil on medium-high until hot.  Add the chicken and cook for 2 minutes per side to seal in the juices, and then reduce heat to medium and cook another 5-7 minutes, until chicken is done.  Remove the chicken to a clean plate and tent with foil.

Meanwhile, in a large sauce pan boil water and cook the couscous according to package directions, also adding 1 teaspoon of the spice mixture and 1/4 teaspoon salt. 

Add the blackberries to the skillet, 1/4 cup water, remaining spice mixture, and 1/8 teaspoon salt.  With a potato masher, gently crush the berries to release some of the juice.  Cook for 3 minutes or until slighly reduced, scraping up the brown bits as you stir.

Fold peas and walnuts into the cooked couscous.

Top the chicken with the sauce and nestle next to the couscous.  Enjoy!!!

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