Tuesday, June 9, 2009

CousCous Salad (sort of)

Sometimes, just pulling things out of the cabinet and seeing what flavors meld works, sometimes it doesn’t. Fortunately for me, today everything clicked. If you don’t like couscous try this with Tebuleh.


3 boneless, skinless chicken
1 C. couscous (will yield 2 cooked cups)
1 small can artichoke hearts, diced
1 small can diced tomatoes
Zest and juice of 1 lemon
Olive Oil
Herbs de Provence
Garlic powder
Powered ginger

1. Pre-heat indoor grill.
2. Cook couscous following package directions. When cooked remove from heat and let cool to room temperature.
3. Clean Chicken, season with herbs de provence, cinnamon, tumeric, garlic power & ginger power. Coat chicken with about 1 to 2 TBSP of olive oil. Cook chicken on grill and let rest.
4. In a large mixing bowl, fluff cooked couscous; add lemon zest, tomatoes, and artichokes. Salt and pepper to taste. Add lemon juice and olive oil (about 3 TBSP).
5. Dice chicken in large pieces, add to couscous, mix and taste. Adjust seasons to suit your taste.
*Note: go easy on the salt as the salad sits the salt taste will increase – remember you can always add salt ,or anything else, but you can’t take it out.

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