Serves 4 4-6 oz. chicken breasts Zest of one lemon 1 TBSP chopped fresh oregano 1 1/2 cup plain couscous 1/2 cup diced feta cheese 1/4 cup roasted red pepper 3 cups chicken stock 1/4 cup sliced kalamata olives 1 tbsp chopped fresh mint 1 bunch fresh asparagus 1 oz. extra virgin olive oil 1 TBSP fresh chopped Italian parsley Salt and pepper to taste
Clean chicken breast of any fat and skin. Lay on a cutting board between two pieces of plastic wrap and using a mallet, pound chicken breast evenly until 1/2 inch thick. Season with lemon zest and oregano and marinate for 1 hour. While chicken is marinating, place chicken stock in medium sauce pot and bring to boil. Add couscous, cover and remove from flame. Allow to steep for 3-4 minutes. Remove lid and place couscous in large bowl and using two dinner forks, toss couscous to break up any lumps. Place in the refrigerator and cool completely. When couscous has cooled, toss with remaining ingredients (except asparagus and chicken). Season with salt and pepper to taste. Season chicken breast and asparagus with salt and pepper and cook over preheated grill set to high temp. Remove from grill when finished and served with chilled couscous salad. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
