Israeli Couscous Salad w/ Lemon Grilled Chicken

Israeli Couscous Salad w/ Lemon Grilled Chicken
Adapted from theyellowtable.com
Israeli Couscous Salad w/ Lemon Grilled Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from theyellowtable.com

Ingredients

  • 2

    organic boneless chicken breasts

  • Juice of 1 lemon

  • 3

    tablespoons extra virgin olive oil

  • 2

    cloves garlic, crushed

  • 1/4

    teaspoon red pepper flakes

  • 4

    thyme springs, leaves removed

  • Salt and pepper to taste

  • 1

    tablespoon olive oil

  • 1

    cup Israeli couscous

  • 2

    cups water

  • 1/2

    cup red grape tomatoes, halved

  • 1/2

    cup yellow grape tomatoes, halved

  • 1/2

    English cucumber, halved, seeded, and sliced

  • 1/4

    cup red onion, thinly sliced 2 ounces feta, cubed

  • 1/2

    cup seedless Kalamata olives, halved

  • 1/4

    cup chopped parsley (or mint or basil)

  • 1

    tablespoon red wine vinegar

  • 3

    tablespoons extra virgin olive oil

  • Salt and pepper to taste

Directions

Place the chicken breasts in a small glass dish. Combine the lemon juice, olive oil, garlic, and red pepper flakes, and thyme leaves in a small bowl and pour over the chicken breasts. Let marinate at room temperature while preparing the couscous salad. Heat 1 tablespoon olive oil in a medium saucepan over medium high heat. Add the couscous and, stirring constantly, cook for 4 minutes or until lightly toasted. Add the water and bring to a boil. Reduce the heat and simmer for 15 minutes or until the water is evaporated. Let sit for five minutes. Transfer to a bowl and place in the refrigerator to cool for 10-15 minutes while prepping the rest of the ingredients. Meanwhile, combine the tomatoes, cucumbers, red onion, feta, olives, and parsley in a large bowl. Add the cooled couscous and toss to combine. Whisk the vinegar and olive oil in a bowl until combined; pour over the couscous salad and toss to combine. Season with salt and pepper to taste. Heat a grill pan or grill. Remove the chicken breasts from the marinade and season with salt and pepper. Grill over medium-high heat for about 5 minutes per side, or until the internal temperature reaches 165 degrees. Let sit for 5 minutes and then slice on the diagonal. Serve alongside the couscous salad.

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