Grilled Lemon Chicken And Moroccan Couscous Salad

Name: Grilled Lemon Chicken And Moroccan Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Couscous; 2 cups low sodium 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; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1 (10 ounce) box couscous; 1/2 cup raisins; 1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups); 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 1 cup trimmed sugar snap pea; 2 teaspoons finely grated lemon peel; 1/4 cup fresh lemon juice; Chicken; 2 1/2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 6 large boneless skinless chicken breast halves, pounded to 1/3-inch thickness; 3/4 cup plus 1/3 cup chopped fresh cilantro (loosely packed); 1/2 cup chopped toasted almond (optional); 1 lemon, cut into 6 wedges

Servings: persons

Couscous
2 cups low sodium 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
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 (10 ounce) box couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups)
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 1 cup trimmed sugar snap pea
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice
Chicken
2 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large boneless skinless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup chopped fresh cilantro (loosely packed)
1/2 cup chopped toasted almond (optional)
1 lemon, cut into 6 wedges

1
For couscous:
2
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.
3
For chicken:
4
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.
5
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.

918

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 26 ingredients. The key ingredients include: Couscous, 2 cups low sodium chicken broth, 2 tablespoons extra virgin olive oil, divided, 1 tablespoon ground ginger, and more.

Yes, Grilled Lemon Chicken And Moroccan Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!