Chicken with Couscous, Tomatoes, and Hummus

For the word of God is living and active and sharper than any two-edged sword, and piercing as far as the division of soul and spirit, of both joints and marrow, and able to judge the thoughts and intentions of the heart. Hebrews 4:12

This is a healthy (but yummy!) dinner that can mostly be prepared ahead of time. It is a great summer meal when you can have tomatoes and herbs from the garden!

1 (10 oz.) pkg. plain couscous

4 boneless chicken breasts

2 T. olive oil

1 1/4 tsp. salt

1/2 tsp. pepper

6 plum tomatoes, diced

1 garlic clove, minced

3 T. chopped fresh basil

2 T. minced red onion

1 T. lemon juice

1 (7oz.) container hummmus

pita rounds, cut into quarters

Prepare couscous as directed. Brush chicken with 1 T. olive oil, 3/4 tsp. salt and 1/4 tsp. pepper. Cook chicken, covered, in a large nonstick skillet over medium-high heat 8-10 minutes on each side or until done.

Combine tomatoes with next 4 ingredients and remaining 1 T. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Stir tomato mixture into prepared couscous. Serve chicken on top of couscous with hummus and pita on the side.

Tips: I am not at a point that I can cook chicken right at dinner time-- too much craziness at my house. So, I put the chicken breasts in the crockpot earlier in the day with water, some olive oil, salt and pepper. Then they were ready at dinner time. I also used parmesan couscous because we like it best. I mixed a handful of crumbled feta in with the tomatoes (and also mixed that up earlier in the day.) So at dinner time it just takes 5 minutes to make the couscous and then 5 more minutes to serve the plates! I put the chicken on top of the couscous and then topped the chicken with the tomato mixture. A yummy and healthy dinner!

Southern Living