Za'atar Chicken With Orange Israeli Couscous

Ingredients

• 4 boneless skinless chicken breasts, flattened to 1/2-inch thick
• 1/4 cup za'atar spice mix
• salt, to taste
• black pepper, to taste
• 4 tablespoons olive oil or grapeseed oil, divided
• 1/2 cup dry white wine (omit for non-alcoholic version)
• 1 cup chicken stock
• 1 1/2 cups israeli couscous
• 1/3 cup toasted pine nuts
• 1 orange, peeled and segmented
• 1 orange, juice and zest of
• 1 teaspoon cumin seed, toasted and ground
• 1/2 cup fresh cilantro, chopped (NOT dried)

Serve with

• whole wheat pita bread
• tzatziki
• imported olives

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.

3. 3

   Heat up half the oil in a large sautè pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.

4. 4

   Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.

5. 5

   Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.

6. 6

   Add the chicken stock and return to boil.

7. 7

   Immediately add the couscous. Cover skillet tightly and remove from heat.

8. 8

   Keep skillet covered 5 minutes or until liquid is absorbed.

9. 9

   Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.

10. 10

    Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.

11. 11

    Season with salt and pepper to taste, if necessary.

12. 12

    Transfer the couscous to a platter and place the chicken breasts on top.

13. 13

    Serve with warm pita bread, tzatziki and imported olives.