Resting the chicken before slicing will keep the juices locked in, and fluffy couscous is dressed while warm, so the flavors of the vinaigrette are quickly absorbed. Cook, relax, and enjoy!

What you’ll need:
2 lemons
2 tsp sumac
2, 6-oz boneless skinless chicken breast
2 Tbsp honey
1 cup pearl couscous
¼ cup roasted unsalted almonds
¼ oz fresh mint
¼ oz fresh parsley
¼ cup dried cranberries
2 oz baby arugula
olive oil
coarse salt
freshly ground black pepper

Equipment:
large skillet
zester
large pot
medium saucepan

Recipe steps:

1. Marinate chicken
   Juice ½ of a lemon into a large bowl and whisk in sumac and 1 tablespoon oil. Use a sharp knife to lightly score chicken at ½-inch intervals. Add chicken to bowl, season with salt and pepper, and mix to coat, rubbing marinade into chicken.

2. Make dressing
   Bring a medium saucepan of salted water to a boil over high heat. Zest 1 lemon over a small bowl and add remaining 1½ lemon juice. Whisk in honey and 3 tablespoons oil; season to taste with salt and pepper.

3. Cook couscous
   Add couscous to boiling water and cook until al dente, 6–7 minutes. Drain and transfer to a large bowl. Drizzle with half of dressing and toss to combine.

4. Cook chicken
   Preheat a grill, grill pan, or broiler with rack 6-inches from heat source. Place chicken on the grill or grill pan and grill (or place on a rimmed baking sheet and broil) until cooked through, about 6 minutes per side. Remove, cover loosely with foil, and set aside to rest for 5 mins. Slice on the bias.

5. Prep almonds & herbs
   Meanwhile, coarsely chop almonds. Pick parsley and mint leaves from stems.

6. Finish & serve
   To bowl with couscous, add arugula, cranberries, almonds, parsley, and mint leaves. Season with salt and pepper and toss well to combine. Divide between plates and top with sliced chicken. Serve drizzled with remaining dressing. Enjoy!

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