Quick Couscous with Smoky Eggplant, Lemon Chicken and Crunchy Almonds

Instructions

1. 1

   1. In a medium bowl, place the couscous with a pinch of salt, pour in the hot water, cover, and let it stand for 5 minutes. Then fluff with a fork and set aside.

2. 2

   2. Mix the chicken with 1 tablespoon olive oil, the lemon juice, half of the lemon zest, 1 teaspoon smoked paprika, half of the garlic, 1/2 teaspoon salt, and the black pepper.

3. 3

   3. Heat a large skillet over medium-high heat. Add the sliced almonds and toast for 1 to 2 minutes, stirring, until golden. Remove and set aside.

4. 4

   4. In the same skillet, add 1/2 tablespoon olive oil and cook the eggplant with the red onion for 5 to 6 minutes, stirring, until tender with browned edges. Stir in the remaining garlic, cumin, the rest of the smoked paprika, and 1/4 teaspoon salt; cook 1 minute more.

5. 5

   5. Transfer the eggplant mixture to a plate. Add the remaining 1/2 tablespoon oil to the skillet and cook the chicken for 5 to 6 minutes, stirring, until nicely browned and fully cooked. If checking internal temperature, it should reach 165°F/74°C.

6. 6

   6. Return the eggplant and onion to the skillet with the chicken. Add the couscous, the remaining lemon zest, and half of the parsley. Toss for 1 minute to combine the flavors.

7. 7

   7. Serve hot and finish with the toasted almonds and the remaining parsley on top.