Recipes
DIRECTIONS
Cook couscous in boiling salted water until done. Drain, rinse with cold water, and combine with olive oil.
Combine couscous with carrots, tomatoes, parsley leaves, Ras al Hanout, and salt. Mix well and set aside.
Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into ¼-inch slices.
Place green grapes, lemon juice, preserved lemon, olive oil, cilantro, salt, and pepper in a blender and puree until smooth. Adjust seasoning to taste.
Toss couscous mixture with the vinaigrette and portion into four bowls. Top with sliced chicken, grapes, and almonds.
Ingredients
For the Bowl
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 ½ teaspoons Ras al Hanout spice mixture
1/4 teaspoon salt
2 Chicken breasts, 8 oz. each
1 tablespoon Harissa paste
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
For the Vinaigrette
1/4 cup green California grapes
1 lemon, juiced
1 preserved lemon, rind only
1/4 cup extra-virgin olive oil
2 tablespoons cilantro, chopped
To taste salt
To taste black pepper, ground
1 cup red California grapes, halved
1/2 cup sliced almonds, toasted
DIRECTIONS
Cook couscous in boiling salted water until done. Drain, rinse with cold water, and combine with olive oil.
Combine couscous with carrots, tomatoes, parsley leaves, Ras al Hanout, and salt. Mix well and set aside.
Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into ¼-inch slices.
Place green grapes, lemon juice, preserved lemon, olive oil, cilantro, salt, and pepper in a blender and puree until smooth. Adjust seasoning to taste.
Toss couscous mixture with the vinaigrette and portion into four bowls. Top with sliced chicken, grapes, and almonds.
Notes
This is a Healthy-fats recipe.
This is a Dairy-free recipe.
This recipe may support a healthy immune system.
Servings
Makes 4 servings
Nutritional Information
Nutritional analysis per serving: 590 Calories; Protein 30 g; Carbohydrate 44 g; Fat 32 g (49% Calories from Fat); Saturated Fat 4.5 g (7% Calories from Saturated Fat); Cholesterol 65 mg; Sodium 720 mg; Fiber 3 g.
