Grilled Vegetable Couscous with Grilled Chicken

with lemon & feta cheese
Adapted from Cuisine at home – Grilled Dinners

This salad is delicious anyway you serve it – hot, at room temperature or even after being refrigerated over night. It was light and refreshing making it perfect for a hot summer night. The best part is that it was so easy and quick to make and you won’t have to spend a lot of time cooking.

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For the vegetables, toss:
3  cups sliced zucchini
1  lb. asparagus, trimmed
1  small red onion, cut into 1/2-inch thick slices
2  Tbsp. olive oil
Salt and black pepper

For the couscous, cook:
1  cup of couscous
1  Tbsp. minced lemon zest

3  Tbsp. fresh lemon juice
2  Tbsp. olive oil
2  cups halved cherry or grape tomatoes
1/2  cup chopped fresh parsley
3  oz. feta cheese, crumbled

Preheat grill

For the vegetables, toss zucchini, asparagus, and onion with 2 Tbsp. olive oil; season with salt and pepper. Grill vegetables, covered until charred, 5-6 minutes. Chop zucchini, asparagus, and onions into bite sized pieces.

For the couscous, boil 1-1/4 cup of water. Add couscous and lemon zest. Remove from heat and let it sit for 5 minutes. Fluff with a fork and set aside.

Whisk lemon juice and 2 Tbsp oil in a large bowl. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt and pepper. Top couscous with feta cheese.

Lemon-Butter Chicken
4 boneless, skinless chicken breast
Salt and black pepper
1 Tbsp. unsalted butter, melted
1 Tbsp. each minced fresh lemon zest, lemon juice and minced fresh parsley

Season chicken with salt and pepper; grill covered about 5 minutes per side.
Whisk together butter, zest, lemon juice and parsley in a bowl. Season butter with salt and pepper. Brush butter mix on chicken before serving.

The best part is having it leftovers and use them for lunch the next day. Cut the chicken in pieces and make a quick salad.

Another quick idea for next’s day lunch is to tuck it into a pita pocket!

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Don’t let them summer go by without making it!

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