Express spiced carrot couscous with golden chicken, herbed yogurt and pistachios

Instructions

1. 1

   1. Place the dry couscous in a heatproof bowl with 1 tablespoon olive oil, half the salt, and 1/2 teaspoon cumin. Pour in the hot water, stir once, cover, and let stand for 5 minutes.

2. 2

   2. While the couscous rests, mix the Greek yogurt in another bowl with the parsley, mint, 1 tablespoon lemon juice, a pinch of salt, and a little black pepper. Set aside chilled or at room temperature.

3. 3

   3. Season the chicken breast strips with the remaining cumin, sweet paprika, cinnamon, the rest of the salt, and black pepper.

4. 4

   4. Heat a large skillet over medium-high heat for 1 minute. Add the remaining tablespoon of olive oil and cook the red onion for 2 minutes, until slightly softened.

5. 5

   5. Add the seasoned chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. The thickest part should reach 165°F and 74°C.

6. 6

   6. Add the grated carrot to the chicken and sauté for 2 minutes so it softens slightly while keeping some texture. Add the remaining tablespoon of lemon juice and stir well.

7. 7

   7. Fluff the couscous with a fork and combine it with the skillet mixture so the carrot, onion, and chicken juices are evenly distributed.

8. 8

   8. Serve immediately with spoonfuls of the herbed yogurt on top and finish with the chopped toasted pistachios.