Grilled Lemon Chicken and Moroccan Couscous Salad
Elevate your next meal with this vibrant Grilled Lemon Chicken and Moroccan Couscous Salad, a perfect fusion of zesty, smoky, and aromatic flavors. Juicy, marinated chicken is infused with tangy lemon, warm spices like cumin and paprika, and grilled to perfection for a savory char. Paired with a colorful couscous salad bursting with Mediterranean-inspired ingredients—think plump raisins, crunchy toasted almonds, refreshing cucumber, and fresh herbs like parsley and mint—this dish offers a delightful balance of textures and tastes. A hint of cinnamon in the dressing adds an exotic touch, making each bite unforgettable. Ready in under an hour, this wholesome recipe is perfect for a quick weeknight dinner or an elegant weekend gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup couscous
- 1.25 cups chicken or vegetable broth
- 0.25 cup raisins
- 0.25 cup slivered almonds, toasted
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely diced
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons extra virgin olive oil
- 0.25 teaspoon ground cinnamon
Instructions
In a shallow dish, combine the lemon zest, lemon juice, olive oil, minced garlic, paprika, ground cumin, 1 teaspoon salt, and 0.5 teaspoon black pepper. Whisk together to make the marinade.
Place the chicken breasts in the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing.
While the chicken is marinating or grilling, prepare the couscous by bringing the broth to a boil in a medium saucepan.
Remove the broth from heat, stir in the couscous and raisins, and cover. Let it sit for 5 minutes before fluffing with a fork. Allow the couscous to cool slightly.
In a large bowl, combine the cooled couscous with the slivered almonds, cucumber, cherry tomatoes, red onion, parsley, and mint.
In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, the remaining 1 teaspoon salt, 0.5 teaspoon black pepper, and ground cinnamon. Drizzle this dressing over the couscous salad and toss to combine.
To serve, plate the couscous salad and top with sliced grilled lemon chicken. Garnish with additional parsley or lemon wedges if desired.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6679 mg | 290% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 39.0 g | ||
| Protein | 237.7 g | 475% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 468 mg | 36% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3858 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
