Tuesday, July 08, 2008

Grilled Chicken and Strawberry Couscous Salad

I hesitate to make this recipe public as it's such a favorite of our guests. I'd hate for everyone to know how simple it is to make! Here's an easy salad that we eat both as a main dish with a nice baguette or often as a side when we're entertaining. Sweet strawberries are a nice contrast to the spinach and slightly salty feta cheese. Note that all the food groups (grains, meat, vegetables and dairy) make this a complete and healthy meal.

This can be served warm, room temperature or cold. It's also terrific for leftovers the next day.

2 boneless, skinless chicken breasts
Salt, pepper and vegetable oil
1 tbsp. dijon mustard (a good, grainy type is best)
1 1/4 cup chicken stock
1 cup couscous
2 cups strawberries
2 cups baby spinach, coursley chopped
3 green onions, sliced
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tbsp. fresh lemon juice
1/2 cup crumbled feta cheese
We often chop whatever kind of hot pepper we have in the fridge into this as well, but it's not necessary.

1. Season chicken with salt and pepper and brush lightly with oil. Place on the grill for 3 minutes per side. Brush with mustard, grill until no longer pink inside, 6-8 minutes.

2. Bring chicken stock to a boil, pour over couscous in a large salad bowl and cover to keep warm.

3. Slice chicken into cubes. Cut strawberries into halves or quarters (depending on size). Add couscous with spinach, green onions, feta, parsley, olive oil and lemon juice; toss well. Season to taste with salt and pepper.



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