Couscous with Chicken, Cranberries and Mint

2 bone-in, skin-on chicken breasts
3 tablespoons extra-virgin olive oil, plus 1/4 cup
3 cloves garlic, minced
1 pound Israeli (sometimes called “Middle-Eastern”) couscous
3 cups chicken stock or broth
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh basil leaves, chopped
1 cup fresh mint leaves, chopped
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted

Set oven to 400 degrees.  Salt and pepper chicken breasts and roast for 40 minutes.  When cool enough to handle, discard skin and chop or shred meat.  Set aside.

While the chicken cooks, heat 3 tablespoons of olive oil over medium heat.  Add the garlic and cook for about a minute, taking care not to let it get too brown.  Add the couscous and toast until lightly browned, stirring often, for about five minutes.  Add the stock and the juice of one lemon and bring to a boil.  Reduce the heat and simmer covered for 8-10 minutes, stirring occasionally, until the couscous is tender and still firm to the bite.

In a large bowl, combine the cooked couscous with remaining 1/4 cup olive oil, remaining lemon juice, lemon zest, chicken, salt and pepper and let cool.
When the couscous-chicken mixture is at room temperature, add the mint, basil, dried cranberries and almonds.  Salt and pepper to taste and serve.

Stand back and watch it disappear.


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