Chicken + Couscous with Figs + Smoked Almonds

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Servings: people

Calories: 361kcal

1/4 cup all-purpose flour
2 (6-8 ounces) boneless skinless chicken breasts , trimmed and pounded if necessary
Salt and pepper
2 tablespoons olive oil
1 shallot , minced
1/2 cup couscous
1/2 teaspoon garam masala
3/4 cup chicken broth
1/4 cup Orchard Choice or Sun-Maid California Mission Figs , stemmed and cut into ¼-inch pieces
2 tablespoons coarsely chopped smoked almonds
1 tablespoon minced fresh parsley

Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour.
Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to serving platter and tent loosely with aluminum foil.
Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot and ¼ teaspoon salt and cook until softened, about 2 minutes. Stir in couscous and garam masala and cook until fragrant, about 30 seconds. Stir in broth and figs, scraping up any browned bits. Bring to brief simmer, then remove from heat, cover, and let sit until liquid is absorbed and grains are tender, about 3 minutes.
Uncover and fluff grains with fork. Stir in almonds and parsley and season with salt and pepper to taste. Serve chicken with couscous.