Grilled Lemon Chicken and Moroccan Couscous Salad

Grilled Lemon Chicken and Moroccan Couscous Salad
Grilled Lemon Chicken and Moroccan Couscous Salad
While traditional couscous with its exotic spices is the stuff of cold winter nights, I love that the same spices—ginger, turmeric, cinnamon, and cumin—can make a cool couscous salad that's perfect on even the sultriest days. My favorite go-along is grilled chicken, but the salad is also good with grilled fish. When I've got leftover couscous, I spoon it onto a bed of lightly dressed greens, surround it with slices of tomato (and sometimes hard-boiled eggs), and call it lunch.
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Moroccan Chicken Low Cal High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Couscous Bon Appétit
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 cup raisins
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups low-salt chicken broth
  • 2 garlic cloves, pressed

PreparationFor couscous: 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. For chicken: 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. 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. Per serving: 522 calories, 17g fat (2g saturated), 68mg cholesterol, 954mg sodium, 56g carbohydrates, 6g fiber, 38g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

PreparationFor couscous: 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. For chicken: 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. 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. Per serving: 522 calories, 17g fat (2g saturated), 68mg cholesterol, 954mg sodium, 56g carbohydrates, 6g fiber, 38g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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