In a blender, mix 2 Tbsp. EVOO, 1/3 cup cilantro, the garlic, spices, lemon zest and lemon juice until ground into a paste. Season with 1/4 tsp. salt and pepper.
In a medium saucepan of boiling, salted water, cook the carrots until crisp-tender, about 3 minutes. Drain, rinse under cold water and return to the pan. Stir in the honey and remaining 1 Tbsp. EVOO.
Position a rack 4 to 5 inches from the top of the oven and preheat the broiler. In a medium bowl, toss the chicken with the spice paste to coat. Arrange on a foil-lined baking sheet; season. Broil until the tops are browned, about 8 minutes. Using tongs, flip the chicken; broil until cooked through, about 5 minutes more.
Meanwhile, prepare the couscous according to package directions; let cool. Stir in half of the remaining cilantro.
Rewarm the carrots; season. Divide the chicken, couscous and carrots among plates. Sprinkle with the remaining cilantro and serve with the lemons.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 57.3mg||18 %|
|Sodium 128.5mg||4 %|
|Potassium 502mg||13 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 58.7g|
|Protein 23.5g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 479
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