Recipes

Recipe: Chicken and Couscous

This recipe by Marcus Samuelsson is fancy enough to serve if you’ve got friends coming over for dinner at the last minute.

Spicy Chicken

Yield: 6 servings

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon cumin

6 chicken breasts, with skin on

Prepare a grill over high heat. Rub the chicken with the olive oil, chili powder, salt, and cumin. Place the chicken on the grill, skin side down, and cook for 5 minutes. Turn and cook for another 5 minutes. Let rest for 7 minutes.

In just another few minutes, you can toss together this simple couscous salad:

Marcus's Summer Couscous

2 cups couscous

2 tomatoes, chopped

2 tablespoons chopped scallions

1 teaspoon chili powder

1 teaspoon cumin

3 tablespoons olive oil

juice from 1 lemon

salt and pepper

Bring 3 cups of water to a boil. Place the couscous in a large bowl. Pour the boiling water over the couscous and cover with plastic wrap. Let sit for 10 minutes. Fluff the couscous with a fork and add the tomatoes, scallions, chili powder, cumin, olive oil and lemon juice. Season with salt and pepper.

To add an extra-special touch to this meal, slice 2 heads of romaine into quarters and brush the cut sides with olive oil. Place on the grill and grill for 2 minutes, until the leaves begin to wilt.

To serve, spread the couscous on a platter. Place the chicken and romaine on the bed of couscous, and serve with lemon wedges.

Related stories from Idaho Statesman

  Comments