Categories: Meals
Ingredients
- Chicken:
- 1 lb. chicken breast, cut into 1-inch cubes
- Juice of 1/2 lemon
- 1/2 tsp olive oil
- 1 garlic clove, crushed
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- Black pepper
- Piri Piri Sauce:
- 2 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 2 medium fresh red jalapeno
- 1/4 medium red bell pepper
- 2 garlic cloves, peeled
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- Couscous:
- 1 1/2 cups chicken broth
- 1 tsp olive oil
- 1 cup uncooked couscous
- Chopped Salad:
- 2 cups chopped cucumber
- 1 cup chopped seeded tomatoes
- 1/4 cup chopped red onion
- 2 tbsp. fresh lemon juice
- 1 tbsp. olive oil
- 1/2 tbsp. finely chopped fresh parsley
- 1/4 tsp kosher salt
- Black pepper
- Cooking spray
- 1 tbsp. chopped fresh parsley, for garnish
Directions
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For the chicken: In a medium bowl, combine the chicken, lemon juice, olive oil, garlic, oregano, salt, and pepper to taste.
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For the piri piri sauce: In a blender, combine the lemon juice, olive oil, vinegar, chiles, bell pepper, garlic, smoked paprika, and salt and puree until smooth.
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For the couscous: In a medium saucepan, bring the broth and olive oil to a boil over high heat. Add the couscous, cover, and remove the pan from the heat. Let stand for 5 minutes, then lightly fluff with a fork.
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For the chopped salad: In a medium bowl, combine the cucumber, tomatoes, onion, lemon juice, olive oil, parsley, salt, and pepper to taste.
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Preheat a grill to high. Lightly rub the grates with oil.
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Thread the chicken onto 4 metal skewers. Grill the chicken until browned on the edges and no longer pink in the center, about 3 minutes per side.
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To serve, place a generous 3/4 cup couscous in each of 4 bowls. Top with 3/4 cup of the salad and 1 chicken skewer. Garnish with the parsley. Serve with the piri piri sauce on the side for dipping.