For couscous:
1/2 onion, diced
1/2 cup peas
1-2 cloves garlic
dash salt
whole wheat couscous

For chicken:
1 lb chicken breast, sliced in half lengthwise
1/2 teaspoon cumin
1 teaspoon yellow curry powder
1 teaspoon coriander, ground
1/4 teaspoon brown mustard seeds
1/4 teaspoon ground turmeric
1/4 teaspoon red curry powder
1/4 cup plain bread crumbs
3 fresh basil leaves, torn into small pieces

Preheat oven to 400F. Combine spices for chicken in a small bowl and stir with a fork. Add chicken halves to a gallon Ziploc bag with a tablespoon of water. Add spices to bag and toss gently to coat the chicken (you could dredge the chicken to coat it, but I’ve found I get a much better coating when I use the Ziploc).

Bake chicken for 20 minutes until cooked through. While chicken is baking, saute onions in a small pan for 5 minutes until transcluscent. Cook couscous according to package instructions, toss lightly and add onions, peas, garlic and salt. Cover and keep warm until chicken is ready.