Cilantro and Almond Couscous
Lemon chicken, an easy summertime dinner from the grill, becomes a bit more interesting when served atop a bed of almond couscous.
The nice thing about couscous, which is eaten by just about everyone in North Africa and the Middle East, is that it can be prepared in minutes. Add some fruit, nuts or herbs, and it becomes a delicious side dish.
Thick chicken breasts will grill quicker if you cut them in half horizontally first. To make a prettier plate, grill the lemons after you’ve removed the zest, then use them to garnish the serving plates.
Bring the chicken broth or water to a boil in a small saucepan. Place the couscous in a large bowl and add the hot broth. Immediately cover the bowl with plastic wrap and let it steam for 5 minutes.
Melt the butter in a large skillet. Add the capers, lemon zest and almonds. Stir until the almonds turn a golden brown, about 5 minutes, then add the diced tomatoes and cilantro. Stir in the couscous.
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