This cold salad was introduced to me by my sister, at the wedding shower she hosted for me, and it was a huge hit. It's called a salad, but it's practically a full meal. Loaded with juicy chicken and served over fluffy couscous with a citrusy dressing, it is bursting with grapes and nuts for sweetness and texture. Don't let the couscous turn you off. It's actually tiny pasta grains and is so easy to cook. Serve it for lunch or dinner this summer as a delicious make-ahead meal.
Serves - 6
Ingredients:
4 Skinless boneless chicken breasts - pounded to about 1/2 inch thick
1/4 cup Dijon mustard - divided
1/4 cup honey - divided
2 cups couscous (dry)
2 cups water
250 g seedless red grapes, halved
2 green onions, green part sliced into rings - white part finely minced
1/4 cup flat leaf parsley, chopped course
1/2 cup slivered almonds, toasted
1/2 cup pistachios, shelled and toasted
1/3 cup olive oil
juice and zest of two large lemons
salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and grease it
Arrange pounded chicken breasts on the sheet
Whisk all but 1 tbsp Dijon and 1/8 cup honey together and brush over chicken breasts, salt and pepper them
Place chicken in the oven and bake until cooked through - about 20-25 minutes or until an instant read thermometer registers 165 degrees, set aside to cool
Meanwhile, bring water to a boil on the stove in a medium saucepan, add couscous and cook according to package instructions. Once fluffed, set aside to cool
Mix olive oil, lemon zest, remaining Dijon and honey in a small bowl until combined, add white part of onion and let sit at least 30 minutes
In a large serving bowl, place couscous, cut grapes, toasted almonds, pistachios and green onion. Pour olive oil mixture over top and toss lightly to distribute it
Slice cooled chicken on the bias and place over top of the couscous, sprinkle with parsley, salt and pepper
Refrigerate at least 2 hours before serving
Notes:
This salad can be made entirely the day ahead and refrigerated until it is served; I do like to keep the nuts separate until serving to preserve the crunch
The recipe doubles, triples or quadruples easily for a crowd
Premixing the white part of the onion with the acid of the lemon vinaigrette mellows the otherwise strong flavour
A green salad accompanies this couscous dish nicely
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