Chicken with Mustard Seed Crust and Couscous

Can be prepared in 45 minutes or less.

1 whole small skinless boneless chicken breast (1/2 pound total), halved
1 tablespoon mustard seeds
1 tablespoon chopped fresh parsley leaves
3/4 cup plus 1 tablespoon water
1/4 teaspoon salt
1/2 cup couscous
2 teaspoons unsalted butter
1 tablespoon fresh lemon juice
Accompaniment if desired: Carrot, Snow Pea and Red Pepper Julienne in Honey Vinaigrette

Season chicken with salt and pepper to taste. On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.
In a small saucepan bring 3/4 cup water and salt to a boil. Stir in couscous and let stand,covered, off heat 5 minutes.

In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes. Turn chicken and cook, covered, over moderately low heatuntil just cooked through, about 5 minutes.

Fluff couscous with a fork and divide between 2 plates. Top couscous with chicken.

To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute.

Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.


Serves 2.


Each serving of chicken and couscous about 365 calories and 8 grams fat (20% of calories from fat)

Source: Gourmet May 1996

Special K 26Mar03
I made this a few weeks ago and made a few substitutions. I didn't have mustard seeds so I used Dijon mustard instead. I added cumin and turmeric and served it with couscous made with stock and toasted pine nuts. Very simple mid week meal which tastes great.