Grilled Chicken Couscous with Apricots and Pistachi

Name: Grilled Chicken Couscous with Apricots and Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 1 1/2 cups instant couscous; 1/2 cup chopped pistachios; 1/4 cup finely chopped fresh mint; 1/4 cup finely chopped fresh flat-leaf parsley; Freshly grated lime zest, as needed; 2 cups balsamic vinegar; 2 tablespoons apricot jam; 4 boneless, skinless chicken breasts (6 to 8 ounces each); 6 fresh apricots or 3 nectarines, cut in half and pits removed; Canola oil, for brushing; Kosher salt and freshly ground black pepper

Servings: persons

1 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 cups instant couscous
1/2 cup chopped pistachios
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
Freshly grated lime zest, as needed
2 cups balsamic vinegar
2 tablespoons apricot jam
4 boneless, skinless chicken breasts (6 to 8 ounces each)
6 fresh apricots or 3 nectarines, cut in half and pits removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper

1
For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil.
2
Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
3
Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste.
4
Set aside.
5
For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup.
6
Whisk in the apricot jam and let cool slightly.
7
For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
8
Brush the chicken and apricots with oil and sprinkle with salt and pepper.
9
Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total.
10
Let rest for 5 minutes before slicing.
11
Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through.
12
Slice into wedges.
13
Transfer the couscous to a plate and arrange the chicken and apricots on top.
14
Drizzle with the apricot-balsamic glaze.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon kosher salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground black pepper, 1 1/2 cups instant couscous, and more.

Yes, Grilled Chicken Couscous with Apricots and Pistachio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Couscous with Apricots and Pistachio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions