1 hour ago
Thursday, March 5, 2015
Here is a nice, healthy recipe for spring (whenever that will happen).
I got the inspiration from Dorie Greenspan, but made the couscous my own.
I love preserved lemon. You can make your own, or mail order from a good Middle Eastern grocery (or amazon!). It gives everything you use it in a real zing of lemon (you just use the rind).
Raisins are a must here (you can use currants too), they set off the tartness of the lemon by adding a nice sweet element to the dish.
If you are having friends for lunch, this is a great make ahead dish, and is best served at room temperature.
Moroccan Couscous w/ Grilled Lemon Chicken: (adapted from epicurious)
2 cups of chicken broth
10 oz. package of unflavored plain couscous (the small variety)
1 tbsp ground ginger
2 garlic cloves, pushed thru a garlic press
1 tsp cinnamon
1 tsp turmeric
1/2 tsp cumin
1/2 cup raisins
1/2 red bell pepper, cut into small dice
1 carrot, peeled and julienned
1 tbsp of grated lemon peel or preserved lemon (rind only)
1/4 cup of fresh lemon juice
Heat the broth with the spices and garlic until boiling, then add in the couscous and raisins.
Remove from the flame, and cover the pot. After 10 minutes the liquid should be absorbed.
Fluff w/ a fork and add in the carrots, lemon peel and red bell pepper.
Drizzle w/ olive oil and mix ingredients lightly.
4 chicken breast halves
1 tbsp olive oil
juice of a lemon
1 tsp kosher salt
Marinate the chicken breasts in a ziploc bag for 3 hours in the fridge.
Light a grill pan or BBQ and grill the breasts about 4 minutes per side, depending on how thick they are.
Let the chicken rest for 5 minutes before slicing across the grain.
Serve the chicken over the couscous w/ fresh cilantro and added sliced lemons if desired.