While traditional couscous\r\nwith its exotic spices is the stuff of cold winter\r\nnights, I love that the same spices—ginger,\r\nturmeric, cinnamon, and cumin—can make\r\na cool couscous salad that's perfect on even\r\nthe sultriest days. My favorite go-along is\r\ngrilled chicken, but the salad is also good with\r\ngrilled fish. When I've got leftover couscous,\r\nI spoon it onto a bed of lightly dressed\r\ngreens, surround it with slices of tomato (and\r\nsometimes hard-boiled eggs), and call it lunch.\r\n

Ingredients

  • Couscous:
  • 2 cups low-salt chicken broth
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon ground ginger
  • 2 garlic cloves, pressed
  • 2 teaspoons salt, divided
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • 1 10-ounce box plain couscous
  • ½ 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 thinly sliced green beans or trimmed sugar snap peas
  • 2 teaspoons finely grated lemon peel
  • ¼ cup fresh lemon juice
  • Chicken:
  • 2 ½ tablespoons extra-virgin olive oil plus additional for drizzling
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
  • ¾ cup plus 1/3 cup (loosely packed) chopped fresh cilantro
  • ½ cup chopped <a href="/recipes/food/views/105622">toasted</a>
  • almonds (optional)
  • 1 lemon, cut into 6 wedges

Directions

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. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

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). 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. 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.

Categories
Chicken, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Salads
MacGourmet downloadGrilled Lemon Chicken and Moroccan Couscous Salad. To import, drag image to your MacGourmet recipe box.

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