Grilled Lemon Chicken and Moroccan Couscous Salad

I really like this couscous recipe. The chicken is good, but I don't know if I'd do it again. If you're just making the couscous, check the end of the chicken part of the recipe for a couple last steps. I'm not too particular about having all the ingredients and I often will leave things out that I don't have handy or I'll substitute. I left a lot out of the couscous and it still turned out great. It's fast and makes a lot. In the magazine it recommends serving left-overs over a bed of greens with slices of tomato. Some things I left out: turmeric, cucumber, red bell pepper (used green instead), green beans, lemon peel, cilantro, and lemon wedges.

Bon Appetit, August 2008

6 Servings

Couscous:
2 c. low-salt chicken broth
2 tbsp. extra-virgin olive oil, divided
1 tbsp. ground ginger
2 garlic cloves, pressed
2 tsp. salt, divided
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 10 oz. box plain couscous
1/2 c. raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes (about 1 1/2 c.)
1 large red bell pepper, cut into 1/2 inch cubes (about 2 c.)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 c. thinly sliced green beans or trimmed sugar snap peas
2 tsp. finely grated lemon peel
1/4 c. fresh lemon juice

Chicken:
2 1/2 tbsp. extra-virgin olive oil plus additional for drizzling
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
6 large skinless, boneless chicken breast halves, pounded to 1/3 inch thickness
3/4 c. plus 1/3 c. (loosely packed) chopped fresh cilantro
1/2 c. chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

Couscous: Bring chicken broth, 1 tbsp oil, ginger, garlic, 1 tsp. 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 mins. 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 tbsp. oil, 1 tsp. 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.

Chicken: Place 2 1/2 tbsp oil, lemon juice, 1/2 tsp salt, and 1/2 tsp 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 mins. Alternatively, chill 1 to 3 hours and bring to room temperature before coninuing.
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 mins. per side. Transfer chicken to platter and let rest 10 mins. Stir 3/4 c. chopped cilantro into couscous. Sprinkle almonds over, if desired. drizzle chicken with oil, sprinkle remaining 1/3 c. chopped cilantro over, and garnish with lemon wedges. Serve with couscous.