Grilled Chicken on "Moc" Moroccan Cous-Cous

prep time:: 1 hr
total time:: 2 hr

Makes 2 servings

A dinner that can be made “together” if you can get one of you to grill while the other makes the cous-cous part. Not really Moroccan but it does has some traditional components!

ingredients

FOR THE GRILLED ITEMS:

Marinade:
1 T Extra Virgin olive oil
1 T Chicken Broth
2 Cloves Garlic, Pressed
1 1/2 T Balsamic or Red Wine Vinegar
1 t Herbs de Provence (or your herb mixture that you like)
2 Boneless, Skinless Chicken Breasts
1 Zucchini, halved length wise
1 Yellow or Red Bell Pepper, seeded and cut into 4 large pieces

“MOC” MOROCCAN COUS-COUS

1/2 t each: ground cumin, cinnamon, garlic powder, mixed together
2 green onions, chopped with both green and white parts
1 T minced shallot
2 T chopped Italian parsley
1 T Extra Virgin olive oil
1/4 C dried cranberries
1 C cous-cous, plain and unflavored
1 C chicken stock

directions

FOR THE GRILLING ITEMS:

1
In a large gallon zip lock bag, add all the marinade ingredients and mix well. Take about 1/3 the marinade out and put into another zip lock bag. Set both aside. Rinse and trim chicken if necessary and prep the vegetables for the grill.
2
In the bag with the larger amount of marinade, place chicken, seal and mix until chicken is coated. Put the vegetables in the other bag, seal and mix until coated.
3
Marinate for minimum of 30 minutes or up to an hour.
4
While ingredients are marinating, prepare BBQ and get grill hot.
5
Cook the vegetables until just softened and the chicken until cooked. Set on a platter, cover with foil and let it rest for 15 minutes. While the chicken and vegetables are cooking, you can prepare the cous-cous.

COUS-COUS PREPARATION

1
In a sauce pan with a lid, heat the oil over medium high heat. Add the green onion and shallot and cook for about 10 minutes until soft.
2
Add the chopped parsley and the seasonings. Saute for 5 minutes more.
3
Next, add chicken broth and dried cranberries, bringing to a boil.
4
Once you have everything boiling, take off the heat, add cous-cous, stir until combined, cover and let sit 5 minutes off the heat. Fluff with a fork and put into a big salad bowl or spoon onto each serving plate.

TO ASSEMBLE:

1
NOTE: You can refrigerate the above and assemble later for a “cold” salad. But this is great to room temperature also.
2
Make a “light” dressing of 1 T of the same vinegar you used plus 1 T Extra Virgin olive oil. Mix in a bowl and set aside.
3
Slice the chicken into pieces and do the same with the vegetables.
4
Drizzle dressing over cous-cous and stir to coat. Place a mound in the middle of the plate.
5
Place the vegetables and chicken on top of the cous-cous (alternately, chop into bite sized pieces and mix as you would a salad).
6
Additional garnishes which would be good also:
7
Chopped parsley
8
Crumbled Feta or Goat cheese
9
Maracona almonds or other toasted nuts
10
NOTE: Any other dried fruits would be good also instead of the cranberries!