It’s been quite a week for many Prairie Villagers. The threat of storms, taking cover in basements, and worrying about the state of life in Joplin has many of us on edge. I’ve been holding my loved ones tight, and I’m looking forward to the long weekend to reflect and relax. As always, the long weekend means lots of meals to plan. A lack of time and uncertainty about the weather made it difficult to know what to cook for our upcoming family party, until I found this gem of a recipe. I love it because it’s an easy and cheap crowd pleaser that goes with everything, but also because it is delicious warm, cold. or anywhere in between. We served it with the grilled chicken last time, but I think it would be great with fish as well. Thanks again to epicurious.com, and the infamous Dorie Greenspan – this recipe will be a staple in my kitchen for many years.
(See the recipe after the jump).Grilled Lemon Chicken and Moroccan Couscous Salad Bon Appétit | August 2008
2 cups low-salt chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce 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 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice
2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon 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
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.