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Grilled Lemon Chicken and Moroccan Couscous Salad Recipe

Grilled Lemon Chicken and Moroccan Couscous Salad Recipe

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Grilled Lemon Chicken and Moroccan Couscous Salad

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Ingredients

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Nutrition

4026

Calories

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Ingredients:

Serving

2 cups low-salt chicken broth
2 tbsp extra-virgin olive oil, divided
1 tbsp ground ginger
2 garlic cloves, pressed
2 tsp salt, divided
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 10- oz box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled , quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or trimmed sugar snap peas
2 tsp finely grated lemon peel
1/4 cup fresh lemon juice
2 1/2 tbsp extra-virgin olive oil plus additional for drizzling
2 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp ground black pepper
6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup ( loosely packed) chopped fresh cilantro
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

Directions:

For 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4026.34 Kcal (16857 kJ)
Calories from fat	1420.57 Kcal
		% Daily Value*
Total Fat	157.84g	243%
Cholesterol	841.44mg	280%
Sodium	11687.78mg	487%
Potassium	6744.27mg	143%
Total Carbs	334.11g	111%
Sugars	17.35g	69%
Dietary Fiber	38.8g	155%
Protein	348.41g	697%
Vitamin C	105.6mg	176%
Vitamin A	0.7mg	24%
Iron	11.1mg	62%
Calcium	487.7mg	49%

Amount Per 100 g
Calories	135.56 Kcal (568 kJ)
Calories from fat	47.83 Kcal
		% Daily Value*
Total Fat	5.31g	243%
Cholesterol	28.33mg	280%
Sodium	393.49mg	487%
Potassium	227.06mg	143%
Total Carbs	11.25g	111%
Sugars	0.58g	69%
Dietary Fiber	1.31g	155%
Protein	11.73g	697%
Vitamin C	3.6mg	176%
Iron	0.4mg	62%
Calcium	16.4mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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