HOT MOROCCAN CHICKEN SALAD

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Hot Moroccan Chicken Salad image

This easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. Best served on a bed of fluffy couscous to soak up all the fabulous flavors.

Provided by Sackville

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 3/4 cups water
1 (10 ounce) box couscous
1 teaspoon salt, divided
1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 teaspoons chopped garlic
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon white wine vinegar
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/3 cup olive oil
1/2 cup thinly sliced red onion
1 medium yellow pepper, cut into thin strips
1 pint cherry tomatoes, halved
1/2 cup olive

Steps:

  • Prepare grill or preheat broiler and broiler pan.
  • Bring water to boil in saucepan.
  • Stir in couscous and ½ teaspoon salt.
  • Remove from heat and cover.
  • Rub oil over chicken.
  • Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
  • Set aside ½ teaspoon paste in a large bowl for dressing.
  • Rub remaining paste over chicken.
  • Grill chicken until cooked through, about 6-7 minutes.
  • DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
  • Gradually whisk in oil, and then stir in onion.
  • Toss dressing in yellow pepper, tomatoes and olives.
  • Fluff couscous with fork and spoon onto serving plates.
  • Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.

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