Grilled Veggie Couscous with Lemon-Butter Chicken

24 07 2011

This recipe had my name written all over it, and I was excited to whip it up the second I saw it in my new Cuisine At Home! It’s a fresh, simple and delicious summertime meal that I’m sure you’ll want to put in your go-to recipe collection. The following serves 4…

Grilled Veggie Couscous with Lemon-Butter Chicken

For the chicken:

  • 4 boneless, skinless chicken breasts
  • 3 Tbsp unsalted butter, melted
  • 1 Tbsp each of minced fresh lemon zest, lemon juice and fresh parsley
  • Salt and pepper

Preheat grill to medium-high and brush grill grate with oil. Season chicken with salt and pepper; grill covered, about 5 minutes per side. Whisk together butter, zest, lemon juice and parsley in a bowl. Season butter with salt and pepper. Brush butter on chicken before serving and serve the remaining sauce on the side. This Girl’s tip: I melted the butter on the stove along with the other ingredients. I added the chicken to this pan with the butter after pulling it off the grill. The chicken soaked up the sauce and helped keep it juicy.

For the grilled veggie couscous:

  • 1 box instant couscous (10 oz)
  • 3 cups sliced zucchini
  • 1 lb asparagus, trimmed
  • 1 small red onion, cut into 1/2-inch-thick slices
  • 4 Tbsp olive oil
  • 1 red bell pepper
  • 1 Tbsp minced lemon zest
  • 3 Tbsp fresh lemon juice
  • 2 cups halved cherry or grape tomatoes
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped scallions
  • 3 oz goat cheese, crumbled
  • Salt and pepper

Put your chicken on the grill and then prepare your veggies. Toss zucchini, asparagus, red bell pepper and onion with 2 Tbsp oil then season with salt and pepper. Grill veggies, covered until charred about 5-6 minutes (remember to turn half way through). You’ll want to put the veggies on when you flip the chicken.

Once you have the chicken flipped and the veggies on the grill, turn your attention to the couscous. To infuse couscous with lemon flavor, add 1 Tbsp minced lemon zest and then cook the couscous according to the package directions. Once cooked, set aside and remove the chicken and veggies from the grill. Chop the veggies into bit-sized pieces.

Whisk 3 Tbsp lemon juice and 2 Tbsp olive oil in a large bowl. Add cooked couscous, grilled veggies, tomatoes, parsley and scallions – as well as salt and pepper to taste. Top couscous with goat cheese and chicken.

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