Couscous Recipes

Ingredients

• •1 cup basil vinaigrette
• 🧄1 garlic clove, minced
• 🍋1 tablespoon lemon juice
• •½ tablespoon red wine vinegar
• 🧂big pinch kosher salt and pepper
• 🫒⅓ cup olive oil
• •3 cups (1.5 cups dry) cooked couscous
• 🍗1 pound boneless, skinless chicken breasts, cut into cubes
• 🧂2 to 3 bell peppers, chopped
• 🧅1 red onion, chopped
• •1 large zucchini, chopped
• 🧂to taste kosher salt and pepper
• 🧄to taste garlic powder
• •to taste fresh basil, for serving

Instructions

1. 1Add all the ingredients for the basil vinaigrette to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.
2. 2Preheat the grill to the highest setting. If you haven’t cooked the couscous, cook it now. This only takes about 15 minutes!
3. 3Chop the vegetables to be roughly the same size as the chicken pieces - in larger chunks. This helps the skewers stay uniform in size and helps everything cook roughly around the same amount of time.
4. 4Season the chicken all over with salt and pepper. Make 5 to 6 chicken skewers: skewer a few pieces of vegetables first, then a chunk of chicken, more vegetables, a piece of chicken and so on.
5. 5Once all the skewers are ready, place them on a baking sheet. Pour some of the basil vinaigrette in a bowl and brush the skewers all over. Season with salt and pepper and a sprinkle of garlic powder.
6. 6Place the skewers on the grill. Close the lid and grill for 5 minutes, then use grill tongs to gently turn them and grill for a few more minutes. Turn again once or twice more. Ensure the chicken reaches an internal temperature of 165 degrees F.
7. 7While the chicken is grilling, add ¼ cup (or more if you wish) of the basil vinaigrette into the cooked couscous. Add in a few pieces of fresh basil.
8. 8Serve the chicken skewers over a plate of the basil couscous. Drizzle the entire dish with more basil vinaigrette. Enjoy!