Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad

For some reason, this recipe feels closer in style to something I would've cooked a couple of years ago. Only one dish is needed to create a satisfying meal that's full of flavor. The original recipe calls for cooking the chicken on a griddle pan and then slicing it once it's cool. I opted for pre-slicing the chicken and pan-frying for a slightly quicker meal, albeit minus delicious char marks. Of course, I don't own a griddle pan and don't know many people who do. I also doubled the amount of broccoli included in the recipe below.

One year ago: Butter Lettuce and Clementine Salad with Brown Butter Dressing
Three years ago: Gorgonzola Drop Biscuits

Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad (from Mighty Spice)

Ingredients
1/3 cup almonds, toasted
500g boneless, skinless chicken thighs, sliced into 1" strips
3/4 cup couscous
1 1/2 cups roughly chopped sprouting broccoli
2 large handfuls mint leaves, roughly chopped
juice of 1 lemon
2 tbsp olive oil
salt and pepper
Spice Paste
1 garlic clove
1 red chili
1" piece ginger, roughly chopped
1 handful mint leaves, roughly chopped
1 tsp ground cumin
1/2 tsp turmeric
juice of 1 lemon
2 tbsp olive oil
1/2 tsp sea salt

1. Put all spice paste ingredients in food processor and blend until smooth.
2. Place chicken in bowl and add paste. Mix well. Cover and marinate 30 minutes - overnight.
3. Pour couscous into a large mixing bowl. Pour 1 cup of warm water over, cover, and let stand 10 minutes or until tender.
4. Heat a skillet over high heat. Cook chicken. Set aside.
5. Meanwhile, bring a saucepan of water to a boil. Add broccoli and cook until tender, 3 - 4 minutes. Drain and shock with cold water.
6. Add chicken, broccoli, almonds, mint, lemon juice, and oil to couscous. Season with salt and pepper to taste. Serve.

Barbecued Quail with Mograbiah Salad

I made this with quail, but I think it would work even better with some dark chicken meat. The rub is fantastic and the fresh herb couscous salad is a great pairing, but to be honest, quail just doesn't provide enough meat for me.

One year ago: Roasted Chicken Legs with Orange and Paprika
Two years ago: Shrimp and Avocado in Tamarind Sauce
Three years ago: Chocolate Souffle Cupcakes with Mint Cream

Barbecued Quail with Mograbiah Salad (from Ottolenghi)

Ingredients
8 large quails, spatchcocked or 4 chicken thighs
Marinade
1 tbsp ground cinnamon
2 tbsp ground cumin
10 whole cardamom pods
4 allspice berries
1 tbsp ground turmeric
1/2 tbsp paprika
pinch of salt
4 garlic cloves, peeled
30g fresh ginger, peeled and coarsely chopped
2 tbsp honey
180ml olive oil
Salad
125g mograbiah (Israeli couscous)
10g unsalted butter
1 tbsp olive oil
1 mild red chile
1 spring onion
1 lemon
3 tbsp coarsely chopped parsley
3 tbsp coarsely chopped cilantro
3 tbsp coarsely chopped mint

1. Put all spices and pinch of salt in a spice grinder and blend to a powder. Add garlic and ginger and work to a paste.
2. Place mixture in a large bowl and whisk in honey and oil. Add quail and massage with marinade. Cover and chill for at least 4 hours or overnight.
3. Cook the mograbiah by boiling in salted water for 15 - 18 minutes. Strain. Transfer to another bowl.
4. Add butter and coil to cooked mograbiah and season with salt and pepper. Cool.
5. Cut the chile in half and finely chop. Finely slice spring onion. Add both to mograbiah.
6. Thinly slice lemon and add to mograbiah.
7. Grill quail until cooked through. If skin burns too quickly, finish in oven.
8. Stir herbs into mograbiah.
9. Divide mograbiah onto plates and serve quail on top.

Cardamom Chicken with Chickpea and Orange Couscous

Cardamom is one of my favourite spices. This simple recipe comes together in well under 30 minutes and has plenty of flavour. The couscous would also work very nicely with other proteins.

One year ago: Blueberry Streusel Bars with Lemon Cream Filling
Two years ago: Broccoli and Gorgonzola Pie

Cardamom Chicken with Chickpea and Orange Couscous (from Radically Simple)

Ingredients
6 tbsp olive oil, divided
1 tbsp ground cardamom
2 garlic cloves, divided and minced
4 boneless skinless chicken breasts
1 1/2 cups couscous
3/4 cup cooked chickpeas
1/4 cup golden raisins
1 scallion, finely chopped
grated zest and juice of 1 orange
2 tsp ground cumin
8 ounces Greek yogurt

1. Combine 2 tbsp oil, cardamom and 1 minced garlic clove in a small cup. Rub into chicken.
2. Cook chicken either on a stovetop grill pan or broil for 4 minutes on each side or until cooked through.
3. Meanwhile, bring 1 3/4 cups salted water to a boil in a large saucepan. Stir in couscous, chickpeas, raisins, and scallions. Cover, remove from heat, and steam for 5 minutes.
4. Stir into couscous orange zest, orange juice, 1 tsp cumin, 1 tbsp oil, and salt. Cover.
5. In small bowl, stir together yogurt, remaining garlic, 3 tbsp oil, 1 tsp cumin, 1 tbsp water, and salt.
6. Serve chicken on couscous topped with yogurt.

Israeli Couscous with Fresh Corn, Tomatoes, and Feta

This is a simple dish, but a celebration of summer. I used grape tomatoes in place of diced tomatoes.

One year ago: Spinach with Ginger and Green Chiles
Two years ago: Thai Shrimp and Spinach Curry

Israeli Couscous with Fresh Corn, Tomatoes, and Feta (from Cook This Now)

Ingredients
1 large garlic clove, minced
3/4 tsp plus pinch kosher salt
2 tsp freshly squeezed lemon juice
1/4 tsp freshly ground black pepper
3 tbsp olive oil
1 1/2 cups Israeli couscous
1 cup fresh corn kernels
1 large ripe tomato, diced
85g crumbled feta cheese
2 tbsp chopped basil

1. Using a mortar and pestle, mash garlic and pinch of salt to a paste. In a small bowl, whisk together garlic, lemon juice, 3/4 tsp salt, and pepper. Whisk in olive oil.
2. Cook couscous according to package directions (or if your directions are weird, cook it like pasta for at least 15 minutes). Add corn for last 5 minutes of cooking. Drain well.
3. In large bowl, combine couscous-corn, tomato, and vinaigrette. Let cool for 10 minutes.
4. Fold in feta and basil. Serve.

Couscous with Herbs and Lemon

While reading the reviews for the lamb stew I made, I stumbled upon this couscous recipe. I had only impulsively bought basil (should I be worried that I now impulsively buy fresh herbs instead of things like candy?), so I had to make do without the parsley and mint. The original recipe, however, is included below for my future reference (and your use!).

One year ago: The amazing macaroni and cheese recipe

Couscous with Herbs and Lemon (from epicurious.com)

Ingredients
1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil, divided (I used cheap EVOO for the first part and my good olive oil for the second)
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth
1 1/2 cups couscous
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

1. Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
2. Add garlic and cook, stirring, 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

Mediterranean Couscous and Lentil Salad

In anticipation of a week of unhealthy eating (poutine, milkshakes, rum-soaked cupcakes ... oh my!), I decided I should try a healthy lunch for the week.  The original recipe includes mint which I skipped on.  I was also too lazy to chop the cherry tomatoes and arugula (I just bought arugula for salad) and it all worked out.


Mediterranean Couscous and Lentil Salad (from epicurious)

Ingredients

1 cup lentilles du Puy (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)

1. In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
2. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
3. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
4. Just before serving, stir in remaining ingredients and season with salt and pepper.