Couscous Diet: The Best Couscous Recipes Online

Serves 2-3

Either cook the couscous fresh (start it before you grill the chicken), or use leftover cooked couscous from the Sea Bass recipe, reheated briefly in the microwave.

* The chicken
* 3/4 teaspoon kosher salt
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 teaspoon freshly ground black pepper
* 1 pound boneless skinless chicken breast or leg meat
* 2 teaspoons olive oil + more for pan
* The salad
* 2 teaspoons white wine vinegar
* 1/8 teaspoon ground coriander
* 1 tablespoon chicken broth or orange juice
* 1 tablespoon extra virgin olive oil
* — Kosher salt, to taste
* — Freshly ground black pepper, to taste
* 8 cups lightly packed baby spinach or arugula leaves
* 1 cup grated carrots (from 1-2 large carrots)
* 1/4 cup finely diced red onion
* 1/2 cup (measured dry) Israeli couscous or fregola, cooked according to package directions and drained well

For the chicken: Combine the salt, coriander, cumin and pepper and sprinkle this mixture evenly over the chicken, then coat lightly with oil.

Heat a grill pan or cast-iron skillet over medium-high heat. Coat pan lightly with oil, then add the chicken and brown for 3 minutes per side. Reduce heat and continue cooking until no longer pink in the middle, 6-10 minutes, depending on thickness of meat.

Remove from the heat, tent with foil and let rest for 10 minutes. Slice 1/2 inch thick.

For the salad: Combine the vinegar, coriander, chicken broth, olive oil and salt and pepper to taste in the bottom of a large salad bowl. Top with the greens, carrots, red onions and warm couscous. Toss to coat, bringing the dressing up from the bottom of the bowl, and season again to taste with salt and pepper.

Top with chicken and serve.

Per serving: 355 calories, 39 g protein, 22 g carbohydrate, 12 g fat (2 g saturated), 90 mg cholesterol, 509 mg sodium, 4 g fiber.

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