Glazed Chicken Breasts with Currant-Pistachio Couscous

Name: Glazed Chicken Breasts with Currant-Pistachio Couscous
Yield: Serves 4
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

Main Courses
Chicken
Fruit
Weeknight

By Matthew Fairman ･ Appears in Cook's Country April/May 2019

How do you add interest to chicken breasts? Start by seasoning them with harissa.

SERVES 4

TIME 30 minutes

Glazed Chicken Breasts with Currant-Pistachio Couscous

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