Heat 1 tablespoon of the oil in a large skiller over medium heat. Season the chicken with paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until browned and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
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Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine.
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