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Radicchio Couscous and Chicken Skewers
(1 vote)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
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This radicchio couscous is a great source of lean protein from the chicken and minerals like copper and zinc from the radicchio.
If you don't have radicchio available, endive is a good substitute.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the Salad
- 1 cup Couscous
- 1 cup boiling water
- 1 Tbsp olive oil
- 1 small Zucchini
- 2 Tomatoes
- 1 bunch fresh parsley
- 1 cup canned chickpeas (drained)
- salt (to taste)
- peppers (to taste)
- 2 Tbsps lemon juice
- 4 Radicchio
- Lemon wedge (for garnish)
- cherry Tomatoes (for garnish)
- For Chicken
- 16 ozs boneless, skinless Chicken breasts (cut into strips)
- 1 lemon (juiced)
- salt (to taste)
- peppers (to taste)
Preparation steps
1.
For the Couscous Salad:
2.
In a medium saucepan bring water and olive oil to a boil. Stir in the couscous - remove from heat, cover and let stand for 5-10 minutes. Fluff with a fork and set aside to cool.
3.
Wash and finely dice the zucchini and tomatoes. Finely chop the parsley. Rinse and drain the chickpeas. Mix all ingredients with the couscous. Season with salt and pepper and sprinkle with 2 tablespoons lemon juice. Gently toss.
4.
When ready to serve fill the radicchio leaves with salad.
5.
For Chicken Kebabs:
6.
Wash the chicken, pat dry and cut into wide strips. Thread the chicken strips onto wooden skewers. Season with salt and freshly ground black pepper, sprinkle with lemon juice and marinate for 10 minutes.
7.
Using a gas or charcoal grill or broiler, grill the marinated kebabs for about 10 minutes, turning once.
8.
Serve the chicken kebabs on plates with the couscous salad. Garnish with lemon wedges and cherry tomatoes.
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