Ingredients
The following ingredients have 6 Servings
- 0.25 cup lemon juice
- 0.5 cup olive oil
- kosher salt (or sea salt)
- freshly ground Black pepper (to taste)
- 2 cloves garlic cloves (peeled and minced)
- 1 small onion (minced)
- 0.25 tsp thyme
- 0.25 tsp Cumin
- 6 boneless Chicken breasts (halves)
- 1.5 cups Chicken broth
- 0.5 cup dried Cranberry
- 0.25 tsp Cumin
- 1 cup uncooked Couscous
- 0.25 cup vegetable oil
- 2 Tbsps Rice vinegar
- 4 scallions (white and green portions chopped)
- 0.5 cup fresh Currants (or gooseberries)
Instruction
- In a small glass bowl combine the first eight ingredients to create the marinade, whisking to blend.
- Rinse the chicken under cold running water and pat dry with paper towels. Place the chicken and the marinade in a one gallon resealable plastic storage bag. Squeeze bag to coat the chicken. Seal and refrigerate for at least 4 hours or overnight.
- Prepare grill for indirect grilling and preheat to medium-high heat.
- Grill chicken for 8 to 10 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170º F.
- For Berry Couscous:
- In a medium saucepan, combine broth, cranberries and cumin. Bring to a boil.
- Remove pan from heat source and stir in the couscous. Cover and let stand for 5 to 7 minutes. Fluff with a fork and set aside uncovered, to cool.
- In a small bowl, whisk oil and rice vinegar together and pour over couscous. Add the green onions and currants and gently toss.
- Serve chilled or at room temperature with grilled chicken breast.
