Grilled Chicken Couscous with Apricots and Pistachio
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 596
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 73
- Dietary Fiber
- 7
- Sugar
- 28
- Protein
- 40
- Cholesterol
- 97
- Sodium
- 1020
- Total: 45 min (includes resting time)
- Active: 35 min
Ingredients
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
Kosher salt and freshly ground black pepper
Directions
- 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.