Grilled Chicken Thighs With Israeli Couscous Salad Recipes

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TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

HEALTHY GRILLED CHICKEN WITH CREAMY ISRAELI COUSCOUS



Healthy Grilled Chicken With Creamy Israeli Couscous image

Make and share this Healthy Grilled Chicken With Creamy Israeli Couscous recipe from Food.com.

Provided by FoodE-MattyD

Categories     Chicken

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneskinless chicken breast (or thighs)
1/2 cup non-fat Greek yogurt
2 lemons, zested and juiced, plus more for serving
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 tablespoon olive oil
1 tablespoon salt
1/2 tablespoon black pepper
1 cup israeli couscous
1 1/2 cups chicken stock
2 ounces soft herbed goat cheese

Steps:

  • Combine half the yogurt, half the lemon juice and zest, garlic, thyme, basil, olive oil, salt and pepper. Add in chicken breasts and allow to marinade for at least four hours.
  • Grill chicken for 6 minutes per side, until cooked to an internal temperature of 165 degrees F. Cover with foil and allow to rest.
  • While the chicken grills, bring the chicken stock to a boil. Add the Israeli couscous, cover and reduce heat to low. Cook for approximately 12 minutes, until most liquid is absorbed and the couscous is tender.
  • Add remaining Greek yogurt and goat cheese to the couscous. Turn off the heat and stir until the yogurt and cheese are well incorporated. Season with additional salt and pepper, to taste.
  • Transfer couscous to a large bowl or serving platter. Slice chicken breasts and place on top. Serve with extra wedges of lemon on the side.

Nutrition Facts : Calories 434.7, Fat 15.4, SaturatedFat 3.9, Cholesterol 75.3, Sodium 1950, Carbohydrate 40.8, Fiber 3.3, Sugar 2.2, Protein 32

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