Fresh Herb and Veggie Grain Bowls
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Healthy, because
Even smarter
This incredibely healthful, low-fat bowl is a great source of lean protein from the chicken and lycopene from the tomatoes.
If you don't have couscous, feel free to substitute in quinoa or bulgur.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 skinless, boneless Chicken breasts
- 1 Tbsp Oil
- freshly ground Black pepper
- ⅞ cup boiling water
- 4 ozs Couscous
- 1 Tbsp chopped cilantro
- 2 Tomatoes (cut into small wedges)
- ½ small Red onion (cut into thin slices)
- 2 scallions (chopped)
- salt
Preparation steps
1.
Heat the grill. Brush the chicken with the oil and sprinkle with a little black pepper. Grill for about 5 minutes on each side. To test if the chicken is cooked, insert a skewer or sharp knife into the chicken. The juices should run clear, with no trace of pink, when the chicken is cooked.
2.
Remove from the grill and allow to cool. Cut the chicken breasts into thick slices.
3.
Dissolve the stock cube in the boiling water in a pan over a low heat. Gradually stir in the couscous and bring to the boil. Remove from the heat, cover with a well fitting lid and leave to stand for 1–2 minutes.
4.
Remove the lid and fluff up the couscous using two forks. Add the coriander, tomatoes, onion and spring onion and mix lightly together. Season to taste. Spoon into bowls and arrange the chicken on top.
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