Grilled Chicken Couscous with Apricots and Pistachio

Total Time:
1 hr 10 min
35 min
10 min
25 min

4 to 6 servings

  • Couscous:
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups instant couscous
  • 1/2 cup chopped pistachios
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Freshly grated lime zest, as needed
  • Apricot-Balsamic Glaze:
  • 2 cups balsamic vinegar
  • 2 tablespoons apricot jam
  • Chicken and Apricots:
  • 4 boneless, skinless chicken breasts (6 to 8 ounces each)
  • 6 fresh apricots or 3 nectarines, cut in half and pits removed
  • Canola oil, for brushing
  • Kosher salt and freshly ground black pepper
  • For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.

  • Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.

  • For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.

  • For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.

  • Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.

  • Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.

  • Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Middle Eastern Chicken Pot and Butter-Nut Couscous

    Recipe courtesy of Rachael Ray