Hot Moroccan Chicken Salad

This easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. Best served on a bed of fluffy couscous to soak up all the fabulous flavors.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 3⁄4 cups water
• 1 (10 ounce) box couscous
• 1  teaspoon salt, divided
• 1  tablespoon olive oil
• 4  boneless skinless chicken breast halves
• 2  teaspoons  chopped garlic

• DRESSING

• 3  tablespoons fresh lemon juice
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon white wine vinegar
• 1  teaspoon cumin
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon  ground red pepper
• 1⁄3 cup olive oil
• 1⁄2 cup  thinly sliced red onion
• 1  medium  yellow pepper, cut into thin strips
• 1  pint cherry tomatoes, halved
• 1⁄2 cup  olive

Directions

1. Prepare grill or preheat broiler and broiler pan.
2. Bring water to boil in saucepan.
3. Stir in couscous and ½ teaspoon salt.
4. Remove from heat and cover.
5. Rub oil over chicken.
6. Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
7. Set aside ½ teaspoon paste in a large bowl for dressing.
8. Rub remaining paste over chicken.
9. Grill chicken until cooked through, about 6-7 minutes.
10. DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
11. Gradually whisk in oil, and then stir in onion.
12. Toss dressing in yellow pepper, tomatoes and olives.
13. Fluff couscous with fork and spoon onto serving plates.
14. Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.