{flashback Friday} Grilled Herb Chicken (with Israeli Couscous!)

Happy Friday! I hope your week was fabulous. The leaves are slowly starting to change color, and the days are filled with a golden buttery sunshine and a crisp breeze in the air. I really feel like we should be carving pumpkins instead of dying Easter eggs. But I’m making the most of the few warm days we have left with light summery dishes like this. I mean, nothing feels like summer more than the smell of barbecue in the air. This is my all time favorite grilled chicken marinade that I shared not too long ago and is definitely worthy of a repeat visit. However, this time I mixed it up with a new couscous dish. The thing I love about this dish, besides being delicious, is that it’s quick enough for a weeknight meal (just remember to marinade the chicken in the morning), but fancy enough for a special occasion meal. In a matter of fairness, I have to admit that my husband and boys weren’t big fans of the couscous. It falls under the umbrella of “chick foods”, but they devoured the meat like it was going out of style. My daughter and I loved the couscous, so that’s why I’m sharing the recipe, but buyer beware if this isn’t the sort of thing the men in your life would like. But we didn’t mind, it just meant more for us!

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In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

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For the couscous salad, whisk together vinaigrette ingredients and set aside. Heat olive oil in a medium pot over medium high heat. Saute the couscous in the olive oil for a few minutes until golden brown. Add 3 cups of boiling water and cook according to package. When ready, drain and set aside to cool. In a large bowl, combine the remaining ingredients minus the feta, then mix in the couscous. Whisk the vinaigrette together one last time then pour over salad and toss to evenly distribute. Gently mix in the feta.

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Slice grilled chicken and serve on top of the couscous salad.

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FOR THE CHICKEN:

2 Tbs chopped parsley
2 tsp rosemary, minced
2 tsp chopped thyme
1 tsp dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
3 boneless, skinless chicken breasts- sliced in half horizontally to thin out

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside. Keep warm, then slice before serving.

FOR THE COUSCOUS:

vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/4 cup olive oil

Couscous salad:
2 cups Israeli couscous (Pearl couscous)
2 Tbs olive oil
2 cups grape tomatoes, halved
½ English cucumber, finely chopped
15 oz can chickpeas
14 oz can artichoke hearts, drained and roughly chopped (optional-they don’t carry them here)
½ cup pitted kalamta olives
1 bunch fresh basil leaves, roughly chopped
1/2 cup crumbled feta

Whisk together vinaigrette ingredients and set aside. Heat olive oil in a medium pot over medium high heat. Saute the couscous in the olive oil for a few minutes until golden brown, then cook according to package. When ready, drain and set aside to cool. In a large bowl, combine the remaining ingredients minus the feta, then mix in the couscous. Whisk the vinaigrette together one last time then pour over salad and toss to evenly distribute. Gently mix in the feta. Top with sliced grilled chicken.

Source | Chicken- Allrecipes, Couscous- The Mediterranean Dish (with vinaigrette dressing from here)

ORIGINAL POST:
I got this pasta recipe years ago from a friend and immediately fell in love with it’s creamy texture and rich flavor. Sometime later I was watching Oprah and Rachel Ray was doing a Valentine’s Day cooking segment. She promised that her pasta recipe was so irresistible that it was guaranteed to help you land a guy. Her recipe was almost identical to this, minus the vodka (which could play a part in the whole “landing a guy” deal 🙂 and a few small details. It really is that amazing! This grilled chicken recipe is one I came across more recently and not only does it make the dish a little more hearty, but the fresh herbs compliment it perfectly. So give it a try this Valentine’s Day, I can’t guarantee it will help you find your prince charming, but I can guarantee it will be delicious and make whoever you are serving it to very happy!

For the chicken:

2 Tbs chopped parsley
2 tsp chopped rosemary
2 tsp chopped thyme
1 tsp dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

For the pasta:

2 cans (14.5 oz each) Italian diced tomatoes
2 garlic cloves, minced
1 Tbs olive oil
1 cup whipping cream
2 Tbs tomato paste
1/4 cup fresh Italian parsley, chopped (plus extra to garnish)
Salt and pepper to taste
parmesan cheese, to garnish

Puree diced tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles with sliced grilled chicken, garnish with chopped parsley and freshly grated parmesan.

Source| Pasta- Amber , Chicken- Allrecipes.com

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11 thoughts on “{flashback Friday} Grilled Herb Chicken (with Israeli Couscous!)

  1. Janessa says:

    Yum! I loved this chicken with the tomato pasta and can only imagine how wonderful it would be with the couscous. Plus I’m a huge couscous fan 🙂 Definitely can’t wait to try!

    Liked by 1 person

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