Saturday, October 19, 2013

Lemon-Parsley Chicken with Herbed Couscous

I must admit that while we subscribe to a lot of magazines, lately they have ended up sitting in a pile for months. Yesterday I needed some inspiration for dinner and finally tackled part of the pile and pulled out this recipe from the September issue of Cooking Light. Grilling is year round in Florida so I was lucky that wouldn't be an issue, but I am sure you can always use a grill pan if necessary. The parsley and lemon combination gave the chicken and couscous a light and refreshing flavor. 
Lemon-Parsley Chicken with Herbed Couscous photo IMG_0051_zps278a1934.jpg

Lemon-Parsley Chicken with Herbed Couscous
Source: Cooking Light Magazine - September 2013
Serves: 4

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.

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