Couscous Salad with Lemon-Soaked Grilled Chicken
Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6main course
Servings
6main course
Ingredients
Chicken
Couscous
Instructions
Chicken
  1. In a large bowl (I use Ziploc bags) toss chicken with garlic, salt, pepper, parsley, lemon juice and reserved rinds.
  2. Let marinade for at least 2 hours in refrigerator, When ready to use remove from marinade and discard marinade and rinds.
  3. Preheat grill to high heat. Grill chicken for 7 minutes first side. Remember to not move chicken to get a nice caramelized crust. Turn chicken over and cook for 5 more minutes.
Couscous
  1. Cook couscous in chicken broth according to package instructions. Test a little early. You want the couscous to be al dente. Remove from heat and drain. Leave some of the liquid (broth) in the pan and immediately add onions. Cook onions until translucent, about 5 minutes. Add spinach to pan and toss, lightly, over heat. Add olive oil and toss together. Occasionally toss couscous to cool.
  2. When couscous is cooler, add garlic, parsley, lemon juice and pepper. Taste and adjust seasoning. Add salt if needed.
  3. To serve, plate spinach then couscous and top with chicken. Sprinkle asiago cheese over top and a sprinkling of more fresh parsley. Garnish with sliced lemons or lemon zest.

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