Chicken with Couscous and Spinach

This week's recipe comes from America's Test Kitchen Cooking for Two, 2009, my new little cookbook. I'm always looking for smaller-scale recipes so I don't end up with a ton of leftovers. For those of you with families, I'm sure you can figure out how to double or triple the recipe, as this one only serves 2. Enjoy!

You will need:

1/4 C unbleached all-purpose flour
2 (6-8 oz) boneless, skinless chicken breasts, trimmed
table salt and ground black pepper
3 tablespoons olive oil
3/4 C Israeli couscous
1 shallot, minced (about 3 tablespoons)
3 garlic cloves, minced (about 3 teaspoons)
1/2 teaspoon graded zest plus 2 tablespoons fresh juice from 1 lemon
1/4 teaspoon red pepper flakes
1 3/4 C low-sodium chicken broth
6 oz baby spinach (about 6 cups)
2 oz feta cheese, crumbled (about 1/2 C)

Directions:

1. Adjust oven rack to the middle position and heat the oven to 200 degrees. Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.
2. Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the chicken breasts, reduce the heat to medium, and continue to cook until the thickest part of the breast registers 160-165 degrees on an instant-read thermometer, 6-8 minutes longer. Transfer the chicken to a plate, tent loosely with foil, and let rest in the warm oven while preparing the couscous.
3. Wipe out the skillet with a wad of paper towels. Add 1 tablespoon more oil and the couscous to the skillet and toss over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 teaspoons of the garlic, 1/4 teaspoon of the lemon zest, and 1/8 teaspoon of the pepper flakes and cook until fragrant, about 30 seconds.
4. Stir in the broth and bring to a simmer, then reduce heat to medium-low and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8-10 minutes.
5. Meanwhile, whisk 1 tablespoon of the lemon juice, remaining 1 tablespoon oil, remaining 1 teaspoon garlic, remaining 1/4 teaspoon lemon zest, and remaining 1/8 teaspoon pepper flakes together in a small bowl.
6. Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta and remaining 1 tablespoon lemon juice and season with salt and pepper to taste. Divide the couscous between two plates and top with the chicken. Drizzle with the lemon juice mixture and serve.

The finished product-not too shabby

This was the picture in the book, so I think it turned out right

I loved this dish! I love feta and spinach, so I was excited to try this one. The recipe calls for Israeli couscous, which I could not find at Smith's. I noticed after that the recipe says orzo can be substituted, but I just used the healthier couscous option Smith's did have, which was Hodgson Mill whole wheat couscous with milled flax seed and soy (had more fiber and protein). I probably could have skipped the toasting step and I could have cut back a little on the chicken broth because my cous cous turned out almost soggy, but it was fine. It also seemed to make a lot-could have been 3-4 servings. My chicken breasts were pretty big too, so if I had sliced the chicken, it could have fed 3-4 as well. Next time, I will also add a little fresh lemon juice with the oil while I cook the chicken, because I love lemon flavor in chicken. I may even try substituting swiss chard for the spinach next time I have some to harvest (which should be soon-it's growing very fast).

I'm looking for recipes that call for cilantro, sweet basil, arugula, cilantro, and parsley-all of which I have growing outside and I need to use as much as I can before I move. I am a little overwhelmed with all the options for recipes online, so if you have one or more you love, let me know. My email is bkyoungs@gmail.com or leave one as a comment so you can share with everyone (all 3 of my readers). :-) Thanks!