Creamy Chicken and Green Bean Toss

This is a nice mid week dinner, but I would recommend if you want to cook it quickly (about 20 minutes) do a bit of the prep in advance. I cut the chicken and sliced the onion, as well as prepped the green beans before hand. It made the actual preparation pretty quick and smooth. While I'm not usually a huge fan of Israeli or pearl couscous, I did like it with this meal. Another note, I searched high and low, and eventually found sumac, however I did notice the recipe did mention if you can't find it you could replace it with smoked paprika. I'm not sure how it would change the flavour, because as it was, this dish was super tasty. 

Creamy Chicken and Green Bean Toss (adapted from Canadian Living)

- 1 cup Israeli (pearl) couscous

- 2 tsp olive oil

- 1 small onion, sliced

- 2 cloves garlic, minced

- 225 g boneless skinless chicken breast, cut into 3/4 inch cubes

- 1 1/2 tsp sumac

- 225 g green beans, trimmed

- 1/4 cup light sour cream

- 2 tbsp lemon juice

- 2 tsp grainy mustard

- 2 tbsp chopped fresh tarragon

Cook couscous according to package directions - drain and set aside. 

In nonstick skillet, heat oil over medium heat and cook onion and garlic until onion is translucent, about 2 minutes. 

Sprinkle chicken with sumac and a pinch salt and pepper. Add to skillet and cook until chicken is light golden and no longer pink inside, about 8 minutes. 

Meanwhile, in large saucepan of boiling water, cook green beans until tender crisp, about 4 minutes. Set aside. 

Whisk sour cream, 1 tbsp lemon juice and mustard together. Add to skillet with green beans and couscous, stirring until combined. Sprinkle with remaining lemon juice and tarragon.