"From Bon Appetit August 2008. The prep time includes 3 hour marinating time."
low sodium chicken broth
extra virgin olive oil, divided
garlic cloves, pressed
1 (10 ounce) boxes
cucumber, peeled, seeded, cut into 1/2-inch cubes
( about 1 1/2 cups)
red bell pepper, cut into 1/2-inch cubes
( about 2 cups)
carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or 1 cup
trimmed sugar snap pea
finely grated lemon peel
fresh lemon juice
2 1/2 tablespoons
extra virgin olive oil
fresh lemon juice
ground black pepper
boneless skinless chicken breast halves, pounded to 1/3-inch thickness
plus 1/3 cup chopped fresh cilantro
( loosely packed)
chopped toasted almond
lemon, cut into 6 wedges
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.
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.
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Grilled Lemon Chicken and Moroccan Couscous Salad (cont.)