2 TB olive oil
1 garlic clove
2 TB chopped parsley
1tsp lemon zest
1 chicken breast
1 red pepper
1 cup of pearl cous cous
1 cup mango, fresh or frozen, diced
2 cups of water
1) Grill chicken and cut chicken into ½ inch slices.
2) Roast red pepper over open burner flame, or on a grill until the outside is charred black. Wrap pepper in plastic wrap until cool. After cooled, peel away the blackened skin with a paring knife or towel. Dice the flesh of the red pepper and discard the charred skin and seeds.
3) Boil cous cous in water until tender. (5-10 minutes) Strain and toss with 1 TB of olive oil. Cool.
4) Chop garlic.
5) In a Sauté pan add oil. Heat and sauté cous cous. Add the chopped garlic. Stir. Add mango, chicken, lemon zest, and season with salt and pepper. Add parsley.
6) Serve hot or cold.
Be sure to check back every other week this summer for a new recipe from Kristyn of Simply Seasoned! She'll be sharing her personal favorites with us and if you'd like to see more + meet her team just head over to her site, Simply Seasoned.