Ingredients
2 1/2 tsp. olive oil
1/4 c. Israeli (pearl) couscous
1 clove garlic
Coarse salt and ground pepper
2 c. baby spinach
1 tbsp. sliced almonds
1 boneless chicken breast half
1 1/2 tsp. garam masala
Preparation
Step 1In a small saucepan, heat 1/2 teaspoon oil over medium. Add couscous; cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds, and set aside.Step 2Sprinkle chicken with garam masala; season with salt and pepper. In a small skillet over medium-low, heat remaining 2 teaspoons oil. Add chicken; cook until opaque throughout, 6 to 8 minutes per side. Slice chicken; serve with couscous.
