Grilled Lemon Chicken And Moroccan Couscous Salad

Serves: 4

Cody DuBuque

1 January 1970

Based on User reviews:

48

Spice

51

Sweetness

54

Sourness

46

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

2.5 tbsps

Extra-Virgin Olive Oil (plus additional for drizzling)

1 tbsp

Ground Ginger

2

Garlic Cloves (pressed)

1 tsp

Salt

1 tsp

Ground Turmeric

1 tsp

Ground Cinnamon

1 tsp

Ground Cumin

1 cup

Raisin

1

Cucumber (peeled, seeded, cut into 1/2-inch cubes)

1 large

Carrot (peeled, quartered lengthwise, thinly sliced crosswise)

1 cup

Green Bean (thinly sliced)

2 tsps

Lemon Peel (finely grated)

2 tbsps

Lemon Juice (fresh)

1 tsp

Ground Black Pepper

6 large

Boneless Chicken Breast (skinless halves, pounded to 1/3-inch thickness)

3 cup

Cilantro (loosely packed chopped fresh)

1 cup

Toasted Almond (chopped optional)

1

Lemon (cut into 6 wedges)

Directions:

1

For couscous: Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan

2

Stir in couscous and remove from heat

3

Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes

4

Fluff couscous with fork, breaking up any lumps with fingertips

5

Transfer couscous to large bowl

6

Add cucumber, red bell pepper, carrot, green beans, and lemon peel

7

Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl

8

Add to couscous; toss to coat

9

Season to taste with salt and pepper

10

DO AHEAD: Can be made 1 day ahead

11

Cover and chill

12

Bring to room temperature before serving

13

Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan

14

Stir in couscous and remove from heat

15

Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes

16

Fluff couscous with fork, breaking up any lumps with fingertips

17

Transfer couscous to large bowl

18

Add cucumber, red bell pepper, carrot, green beans, and lemon peel

19

Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl

20

Add to couscous; toss to coat

21

Season to taste with salt and pepper

22

DO AHEAD: Can be made 1 day ahead

23

Cover and chill

24

Bring to room temperature before serving

25

For chicken: Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag

26

Add chicken and seal bag, releasing any excess air; turn several times to coat

27

Let stand at room temperature 30 minutes

28

Alternatively, chill 1 to 3 hours and bring to room temperature before continuing

29

Prepare barbecue (high heat)

30

Brush grill rack with oil

31

Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side

32

Transfer chicken to platter and let rest 10 minutes

33

Stir 3/4 cup chopped cilantro into couscous

34

Sprinkle almonds over, if desired

35

Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges

36

Serve with couscous

37

Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag

38

Add chicken and seal bag, releasing any excess air; turn several times to coat

39

Let stand at room temperature 30 minutes

40

Alternatively, chill 1 to 3 hours and bring to room temperature before continuing

41

Prepare barbecue (high heat)

42

Brush grill rack with oil

43

Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side

44

Transfer chicken to platter and let rest 10 minutes

45

Stir 3/4 cup chopped cilantro into couscous

46

Sprinkle almonds over, if desired

47

Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges

48

Serve with couscous