Marisa's Healthy Kitchen

The couscous came out so gorgeous! So colorful and delightful. This could easily be a vegetarian recipe by substituting the chicken broth with vegetable broth. I also loved that the veggies were not cooked, they only get a light steaming due to the hot couscous when you combine them. The smell was incredible! Lemon chicken in any form is popular in our house, especially when grilled. This is just a classic, simple way to prepare chicken. Great meal!

Grilled Lemon Chicken and Moroccan Couscous Salad
Recipe adapted from Bon Appétit August 2008

Couscous:

2 cups low-salt chicken broth (use veggie broth to make this vegetarian)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup trimmed sugar snap peas, cut in half
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice

Chicken:

2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 large skinless boneless chicken breast halves
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

1. Marinate the chicken
2. Prepare the CousCous
3. Grill the chicken
4. Serve

For couscous:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon 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 large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon 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.

Prepare barbecue (high heat). (or Griddler in our NYC Apartment’s case) Brush grill rack with oil. 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. Transfer chicken to platter and let rest 10 minutes. Sprinkle almonds over, if desired and garnish with lemon wedges.

I love these colors!!