1 cup Israeli couscous
2 tablespoons extra-virgin olive oil
1/2 cup carrots, thinly sliced
1/2 cup tomatoes, diced
1/2 cup parsley, leaves only
1 1/2 teaspoons ras el hanout (Moroccan spice blend)
Best substitute for Ras el Hanout: Equal parts paprika, coriander, ginger and a pinch of saffron OR just ground coriander.
1 teaspoon salt
2 chicken breasts (8 ounces each)
1 tablespoon harissa paste
you can substitute a tablespoon chile paste, or you can always use hot sauce.
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 cup green California grapes
1 lemon, juice only
1 preserved lemon, rind only
1/4 cup extra-virgin olive oil
2 tablespoons cilantro, chopped
salt, to taste
ground black pepper, to taste
1 cup red California grapes, halved
1/2 cup sliced almonds, toasted
To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside.
To make chicken: Heat grill to medium-high heat.
Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.
To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.
Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.
Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.
Visit GrapesFromCalifornia.com for more nutritious family recipes. Content courtesy of Family Features.