Grilled Lemon Chicken and Moroccan Couscous Salad

A Summertime Twist on a Winter Classic: Grilled Lemon Chicken and Moroccan Couscous Salad

As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Grilled Lemon Chicken and Moroccan Couscous Salad has become a summer staple in our house, and for good reason. It's vibrant, flavorful, and surprisingly easy to make, even on a weeknight. The best part? It’s incredibly versatile. You can easily adjust the ingredients to use what you have on hand, and the leftovers are just as delicious the next day.

The inspiration for this dish came from my love of Moroccan cuisine. I've always been captivated by the warm, aromatic spices that are so characteristic of the region. But let’s be honest, hearty tagines and slow-cooked stews aren’t always ideal for those scorching summer days. So, I took the heart of those wonderful flavors – the ginger, turmeric, cinnamon, and cumin – and created a light and refreshing salad that perfectly captures the essence of Morocco without the weight.

The grilled chicken adds a delightful smoky char that complements the bright, citrusy notes of the lemon and the subtle sweetness of the raisins in the couscous. I love using a simple marinade for the chicken – just olive oil, lemon juice, salt, and pepper – to let the natural flavors of the chicken shine through. Grilling the chicken outside adds to the summery feel of the dish, but you can easily pan-fry or bake it if you prefer.

The couscous salad itself is a masterpiece of textures and tastes. The fluffy couscous provides a wonderful base, while the crisp cucumber, bell pepper, and carrots add a satisfying crunch. The green beans offer a touch of freshness, and the bright lemon zest adds a burst of zesty flavor. The whole salad is then tossed in a light and flavorful dressing, creating a perfect harmony of tastes.

This salad is not just about taste; it’s about convenience. I often make the couscous salad a day ahead of time. This allows the flavors to meld together beautifully, saving me precious time on the day I need to serve it. Simply chill it overnight, bring it to room temperature before serving, and you're good to go. It's perfect for potlucks, barbecues, or just a quick and easy weeknight dinner.

Beyond its convenience, this salad is incredibly healthy. Packed with fresh vegetables, lean protein, and whole grains, it's a guilt-free pleasure that will leave you feeling energized and satisfied. It's the perfect meal for those hot summer days when you don't want anything heavy, yet you still crave something flavorful and substantial.

So, the next time you're looking for a delicious and refreshing summer meal, look no further than this Grilled Lemon Chicken and Moroccan Couscous Salad. It's a recipe that’s guaranteed to become a family favorite, just as it has in our home.

Variations and Serving Suggestions:

• Vegetarian Option: Omit the chicken and add chickpeas or other beans for extra protein.

• Seafood Option: Grill some firm white fish like cod or halibut instead of chicken.

• Add-ins: Feel free to experiment with other vegetables like cherry tomatoes, zucchini, or bell peppers. Toasted slivered almonds or pine nuts are a delicious addition.

• Dressing Variations: A simple vinaigrette made with olive oil, lemon juice, and herbs is a great alternative to the recipe's dressing.

• Serving Suggestions: This salad is delightful on its own, but it’s also delicious served as a side dish with grilled meats or fish. You can also use it as a base for a larger salad, adding other leafy greens and a variety of vegetables.

Making this Grilled Lemon Chicken and Moroccan Couscous Salad is a delightful way to bring the flavors of Morocco to your own kitchen, while still keeping it perfectly suited to the heat of a summer day. It’s a recipe that beautifully balances ease, deliciousness, and healthy eating, making it a perfect choice for any busy individual or family.

Step-by-step

• Preparation For couscous: Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• For chicken: Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
• Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.