Grilled Lemon Chicken and Moroccan Couscous Salad
Beth Killion
Another Moroccan take on chicken - these couscous are great paired with other dishes as well.
ingredients
- Couscous:
- 2 cups low salt chicken broth
- 2 T. extra-virgin olive oil, divided
- 1 T. ground ginger
- 2 garlic cloves, pressed
- 2 t. salt, divided
- 1 t. ground turmeric
- 1/2 t. ground cinnamon
- 1/4 t. ground cumin
- 1 10oz. box plain couscous
- 1/2 cup raisins
- 1 cucumber, peeled, seeded, cut into 1/2" cubes (about 1.5 cups)
- 1 large red bell pepper, cut into 1/2" cubes (about 2 cups)
- 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
- 1 cup thinly sliced green beans or trimmed sugar snap peas
- 2 t. finely grated lemon peel
- 1/4 cup fresh lemon juice
- Chicken:
- 2.5 T. extra virgin olive oil plus additional for drizzling
- 2 T. fresh lemon juice
- 1/2 t. salt
- 1/2 t. ground black pepper
- 6 large skinless boneless chicken breast halves, pounded to 1/3" thickness
- 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
- 1/2 cup chopped toasted almonds (optional)
- 1 lemon, cut into 6 wedges
directions
- 1
For couscous:
- 2
Bring chicken broth, 1 T. oil, ginger, garlic, 1 t. salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to a large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 T. oil, 1 t. salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- 3
For chicken:
- 4
Place 2.5 T. oil, lemon juice, 1/2 t. salt, and 1/2 t. pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
- 5
Prepare grill at high heat. Brush grill rack with oil. Transfer chicken from bag to grill with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
notes
Couscous can be made a day ahead. Just return to room temperature before serving.
Source: Beth Killion
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews