Roasted Chicken and Couscous with Fruit
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 57 min.
Ready in
Ingredients
for
6
- Grilled Chicken Breast
- ¼ cup lemon juice
- ½ cup olive oil
- kosher salt (or sea salt)
- freshly ground Black pepper (to taste)
- 2 cloves garlic cloves (peeled and minced)
- 1 small onion (minced)
- ¼ tsp thyme
- ¼ tsp Cumin
- 6 boneless Chicken breasts (halves)
- For Berry Couscous
- 1 ½ cups Chicken broth
- ½ cup dried Cranberry
- ¼ tsp Cumin
- 1 cup uncooked Couscous
- ¼ cup vegetable oil
- 2 Tbsps Rice vinegar
- 4 scallions (white and green portions chopped)
- ½ cup fresh Currants (or gooseberries)
Preparation steps
1.
In a small glass bowl combine the first eight ingredients to create the marinade, whisking to blend.
2.
Rinse the chicken under cold running water and pat dry with paper towels. Place the chicken and the marinade in a one gallon resealable plastic storage bag. Squeeze bag to coat the chicken. Seal and refrigerate for at least 4 hours or overnight.
3.
Prepare grill for indirect grilling and preheat to medium-high heat.
4.
Grill chicken for 8 to 10 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170º F.
5.
For Berry Couscous:
6.
In a medium saucepan, combine broth, cranberries and cumin. Bring to a boil.
7.
Remove pan from heat source and stir in the couscous. Cover and let stand for 5 to 7 minutes. Fluff with a fork and set aside uncovered, to cool.
8.
In a small bowl, whisk oil and rice vinegar together and pour over couscous. Add the green onions and currants and gently toss.
9.
Serve chilled or at room temperature with grilled chicken breast.
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