Lemon-Parsley Chicken with Herbed Couscous
Source: Cooking Light Magazine - September 2013
¼ cup minced fresh flat-leaf parsley
2 teaspoons grated lemon zest
2 teaspoons minced fresh garlic
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
4 (6oz)skinless, boneless chicken breast halves
1 cup couscous
2 Tablespoons chopped fresh flat-leaf parsley
1 Tablespoon melted butter
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preheat grill to high heat
Combine minced parsley, lemon zest, garlic, salt and pepper in a small bowl. Sprinkle chicken with mixture and let stand for 10 minutes.
Place chicken on grill rack coated with cooking spray and grill for 3 minute each side, or until chicken is done.
Meanwhile, bring 1 ¼ cups water to a boil in small saucepan. Stir in 1 cup uncooked couscous; cover. Remove from heat and let stand covered for 5 minutes. Stir in parsley, butter, lemon juice, salt and pepper.