Lemony Poppy Chicken with Sweet Pea Mint Couscous

from Kim

2 ½ C. Chicken Stock (divided)

1 10 oz. box frozen peas (Carrots are a good alternative)

1 ½ C. Couscous

3-4 TBLS extra virgin olive oil

½ C. flour

Salt and pepper

2 lemons, zested, 1 juiced

1 ½ - 2 lbs boneless, skinless chicken breasts, cubed

2 cloves garlic

2 TBLS butter

2 TBLS poppy seeds

10 leaves basil – Chopped

10 leaves mint -  Chopped

1. In med. Sized saucepot over high heat: Add 1 ½ cups of chicken stock.  Bring to boil.  Add peas (or carrots) and couscous.  Place a lid on pot and turn off heat.  Let sit for 5 min.
2. Place lg. skillet over high heat with olive oil.  While skillet is heating, toss cubed chicken into flour to coat.  Add Chicken to hot skillet.  Season liberally with salt and pepper and lemon zest.  Cook 8 – 10 min. stirring to brown them on all sides.  Add garlic in last two minutes of cooking.
3. Once chicken is browned, add remaining chicken stock, heat.  Add butter and poppy seeds.  Stir until sauce has thickened, then squeeze the juice of one lemon into the pan
4. Add basil and mint to couscous and fluff with a fork.
5. Serve chicken on top of a bed of couscous.