Recipe for Grilled Chicken Breasts with Couscous Salad, Christophers 
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Yield:
4
Ingredients:
Amount Ingredient
3 x red bell peppers
2 x cloves garlic
1 tbl chopped onion
3 dsh chili oil or to taste
1 pch cayenne
3 tbl olive oil
4 x 4 ounce skinless boneless chicken breast halves trimmed
salt and freshly ground black pepper
1 cup couscous
1/2 cup sliced fresh shiitake
or domestic mushrooms
1/2 tbl defatted chicken stock
2 tbl balsamic vinegar
1 med tomato peel, seed and dice
1/4 cup chopped arugula or watercress leaves
2 tbl minced fresh chives
2 tbl pine nuts toasted
Instructions:
Instructions: Place peppers directly over the flame of a gas burner or a charcoal fire.

When one side is completely charred, turn and continue cooking until they are blackened all over, about 8 to 10 minutes. Alternatively, broil them about 4 inches from the heat for 10 to 15 minutes until they are blackened all over. Place them in a paper bag and set aside for about 15 minutes.

Peel off skin and discard membrane and seeds. Chop flesh coarsely and place in a food processor or blender along with garlic, onion, chili oil and cayenne. Process until smooth. (The sauce can be made ahead and stored in the refrigerator for up to 2 days.)

Brush 1 teaspoon oil lightly over both sides of chicken breasts. Season with salt and pepper and grill or broil for about 3 minutes per side, or until no longer pink inside. Refrigerate until cooled.

Place couscous and 1/2 teaspoon salt in a shallow heatproof dish. Stir in 1+1/2 cups boiling water and 1 teaspoon olive oil. Cover and let stand for 10 minutes. Fluff with a fork, then refrigerate until cooled.

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add mushrooms and saute for 2 to 3 minutes, or until softened. Set aside to cool.

In a small bowl, whisk together chicken stock, vinegar and 1/8 tsp, salt.

Gradually whisk in 2 tablespoons oil. In a large bowl, combine 1/2-cup red-pepper sauce, couscous, mushrooms, tomato, arugula or watercress, chives and pine nuts. Add chicken stock mixture and toss well. Mound on plates.

Slice chicken thinly and arrange in a fan pattern over the couscous.

Garnish with parsley and serve with additional red-pepper sauce.

Description: "The star of this dish is the pungent and peppery couscous, whose sauce flavors the simply grilled chicken."
Cuisine: "Phoenix"

NOTES : Try the couscous warm with grilled fish or at room temperature with canned tuna or make it as a vegetarian dish, substituting vegetable stock for chicken stock.

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