1

Bring the water and salt to a boil in a small covered saucepan over high heat.

2

While the water heats, snap the woody ends off the asparagus and slice the spears into 1-inch pieces on the bias.

3

Finely zest the lemon onto a small plate, halve the lemon, then mince the garlic and leave it on the board.

4

Drop the asparagus and frozen peas into the boiling water and simmer 1 minute until the peas turn bright green and float.

5

Stir in the couscous, cover tightly, and pull the pan off the heat to steam for at least 5 minutes.

6

Pick the mint leaves, chop them roughly, and slide them onto the plate beside the lemon zest.

7

Lay each chicken breast flat and slice it horizontally into 2 thin cutlets, then pat all 4 dry with paper towels.

8

Set a 10-inch skillet over medium-high heat for 2 minutes.

9

While the skillet heats, season both sides of the cutlets with the lemon zest, oregano, salt, and black pepper.

10

Add 1 tbsp olive oil, then lay in the cutlets and sear undisturbed 3 to 4 minutes until the undersides release with a deep golden crust.

11

While the chicken sears, fluff the couscous with a fork, then fold in the juice of both lemon halves, the remaining olive oil, and the mint.

12

Flip the cutlets, scatter the minced garlic around them, and cook 2 to 3 minutes until the centers turn opaque and the garlic smells nutty and pale gold.

13

Spoon the couscous onto plates, top with the cutlets and the garlicky pan oil, and crumble the feta over the couscous.

Lemon-Garlic Chicken with Spring Pea Couscous, Mint & Feta

Ingredients Tap to check off

Instructions

Never touch your screen with messy hands

Lemon-Garlic Chicken with Spring Pea Couscous, Mint & Feta

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands