Grilled Chicken Apples With Couscous Food

GRILLED CHICKEN THIGHS WITH ISRAELI COUSCOUS SALAD

Steps:

• For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
• Prepare a grill for medium-high heat.
• For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
• Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
• Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
• While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
• Divide the couscous and chicken thighs among 6 plates and serve immediately.
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GRILLED CHICKEN & APPLES WITH COUSCOUS

Steps:

• Preheat grill for direct grilling over medium heat. Meanwhile, in small bowl, whisk together vinegar, maple syrup and a pinch each of salt and pepper. While whisking, drizzle in oil until all oil is incorporated.
• In medium bowl, toss Fresno pepper, lemon juice and herbs until well combined.
• Season chicken with salt and pepper. Transfer chicken to grill and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. During last 5 minutes of chicken cooking time, transfer apple slices to grill and cook 3 to 5 minutes or until tender-crisp, turning occasionally.
• Meanwhile, prepare couscous according to package instructions.
• Spread couscous on large platter; arrange chicken and apples over couscous. Drizzle chicken and apples with maple syrup mixture. Sprinkle platter with herb mixture and serve immediately.

GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS

Steps:

• Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
• Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
• When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
• Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
• Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
• Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
• Heat the butter in a lidded medium saucepan over medium-high heat.
• Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
• Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
• For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO

Steps:

• 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.

GRILLED CHICKEN AND APPLES WITH ROSEMARY

Steps:

• Combine juice, vinegar, oil, rosemary, salt, and pepper in a shallow baking dish or bowl.
• Add chicken and apples; marinate in refrigerator for at least 30 minutes.
• Cook chicken on a hot grill (or broiler) for about 20 minutes or until no longer pink, brushing several times with marinade.
• Cook apples on grill (or under broiler)for last 6 minutes or so, until crispy-tender.