Grilled Chicken with Couscous Salad and Vegetables

Grilling days are coming to an end. Although last year I continued to grill outside regardless of the weather. The ingredients change- all the peppers, zucchinis and tomatoes don’t taste as good in the fall and winter.

I felt like making something healthy yet substantial. I had chicken breast in the fridge which I pounded thin and put them away in a marinade.

I love making couscous and always buy the whole wheat one from Trader Joes. I decided to make it a little different this time and sauteed some pancetta- a little goes a long way. I then cooked the grain in chicken broth- both ingredients impart tons of flavor. Once the couscous was cooled I tossed tomatoes, basil, garlic and balsamic vinegar and tossed it like a salad. My plan was to serve it on top of the grilled chicken. 

I used similar ingredients to marinate the vegetables and grilled them till they were golden brown and sweet. It was a delicious meal. It was light, healthy yet quite filling. We enjoyed it with a bottle of Malbec Rose.

• 4 chicken breasts, pounded thin
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar
• 1 teaspoon salt

Mix the mustard, vinegar and salt in a small bowl. Add the chicken and the marinade to a zip lock bag. Marinate for 2-3 hours.
Grill the chicken 4-5 minutes on each side.

Couscous Salad

• 1 cup whole-wheat couscous
• 1 cup chicken broth
• ¼ cup chopped pancetta
• 1 teaspoon olive oil
• 1 teaspoon salt

In a small saucepan, heat the olive oil and add the pancetta. Cook over medium heat till the pancetta bits are crispy. Add the broth and salt. Bring to a boil and add the couscous. Cover and turn the heat off. Let it sit for 5 minutes. Fluff with fork and keep aside.

• ½ cup cherry tomatoes cut in half
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• ½ cup fresh basil, chopped

In a small mixing bowl, add the tomatoes, garlic, salt, olive oil and basil. Mix well and add to the couscous. Mix well and keep aside.

Roasted Vegetables

• 2 zucchini, cut into 1-inch rounds
• 1 red pepper, cut into 1-inch squares
• 1 orange pepper, cut into 1-inch squares
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 garlic clove, minced

Add all the ingredients to a zip lock bag and marinate for 2-3 hours.
Grill till the vegetables are soft and golden brown.

Serve the couscous on top of the chicken with the grilled vegetables on the side.