Greek Grilled Chicken with Lemon Couscous

We are forever and always looking for interesting ways to eat chicken. Especially now that the little lady is venturing into that territory. This oldie but goodie was a delicious dinner and everything could be eaten by the entire family. (minus the peperoncini) This is best served al fresco with plenty of white wine. 

Greek Grilled Chicken with Lemon Couscous
serves 4

1 1/3 cup whole wheat couscous (in the rice section of the market)
2 cups chicken stock or water
salt and pepper
juice of one lemon
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
1 teaspoon chopped fresh oregano
1 minced shallot or garlic clove
2 tablespoons extra virgin olive oil
2 tomatoes, deseeded and diced
2 cucumbers, deseeded and diced
1/2 cup sliced peperoncini (optional)
1/2 cup crumbled feta
2 lbs. thinly sliced chicken breasts or 4 breasts pounded to 1/2 inch 

In a small sauce pan, bring the stock or water to boil. Place the couscous in a heat safe bowl and pour the stock over it. Cover tightly with plastic wrap and let sit for 5 minutes. Fluff with a fork, season with salt, pepper, and lemon juice to taste. Set aside in fridge or freezer to cool. (Can be made in advance)

Preheat grill or grill pan to medium-high heat.

In a large bowl, whisk together the mustard, vinegar, oregano, and shallot. Slowly add the oil while whisking until well combined.

Season chicken with salt and pepper. Grill on each side for a few minutes until cooked through.

Toss tomatoes, cucumbers, peperoncini, and feta in bowl with vinaigrette. To serve, place a mound of couscous on each plate, place chicken on top, then layer the tomato and cucumber salad.


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