Break away from traditional fare with the flavorful flare of this Pistachio Crusted Dijon Mustard Chicken with spicy cucumber salad! Served on top of a bed of lightly dressed pearled couscous, this dijon mustard chicken is the epitome of fresh spring cooking.
Prepare couscous according to package instructions, adding the vegetable broth concentrate to the water before cooking. Once cooked, stir in 2 tablespoons olive oil, the red wine vinegar, and a pinch of sugar. Season with salt and pepper and set aside.
Pat dry chicken breast and trim into 6 equal portions, pounded to equal thickness. Brush with a light layer of Maille Dijon Originale Mustard, then top with the crushed pistachios, pressing them down into the dijon. Play chicken on a lightly greased baking sheet and bake for 10-15 minutes, or until meat thermometer registers 165 degrees. Let rest for 5 minutes before slicing.
While couscous and chicken cook, add the cucumber, tomato, jalapeno, shallot, mint, lime zest and juice to a bowl. Toss gently to combine, then drizzle with the remaining olive oil. Sprinkle with salt and pepper and toss once more.
Divide the couscous between 6 plates, then top with sliced chicken and a heaping portion of the cucumber salad. Serve immediately.