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  • Moroccan Grape and Grilled Chicken Salad Bowl with Preserved Lemon and Green Grape Vinaigrette

    Ingredients

    Bowl

    4 Portions

    • Ingredients
      Amount
    • Israeli couscous
      1 cup
    • Extra virgin olive oil
      2 Tbsp.
    • Carrots, thinly sliced
      ½ cup
    • Red California grapes, diced
      ½ cup
    • Parsley, leaves only
      ½ cup
    • Ras al Hanout
      1 ½ tsp.
    • Salt
      1 tsp.

    • Ingredients
      Amount
    • Chicken breast, 8 oz.
      2 ea.
    • Harissa paste
      1 Tbsp.
    • Extra virgin olive oil
      1 Tbsp.
    • Salt
      1 tsp.

    Vinaigrette

    • Ingredients
      Amount
    • Green California grapes
      ¼ cup
    • Lemon, juice of
      1 ea.
    • Preserved lemon, rind only
      1 ea.
    • Extra virgin olive oil
      ¼ cup
    • Cilantro, chopped
      2 Tbsp.
    • Salt
      to taste
    • Black pepper, ground
      to taste

    • Ingredients
      Amount
    • Red California grapes, halved
      1 cup
    • Sliced almonds, toasted
      ½ cup

    Method

    1. Cook couscous in boiling salted water until done. Drain, rinse with cold water, and combine with olive oil to prevent sticking. Set aside.
    2. Combine couscous with carrots, diced grapes, parsley leaves, Ras al Hanout, and salt. Mix well and set aside.
    3. In a small bowl, mix the harissa paste, olive oil and salt and coat the chicken with the spice mixture. Grill on both sides until just done. Set aside to cool. Slice into ¼-inch slices.
    4. To make the vinaigrette, place all vinaigrette ingredients in a blender and puree until smooth. Adjust seasoning.
    5. Toss prepared bowl ingredients with the vinaigrette and portion into four bowls.
    6. Top with sliced chicken, toasted almonds, and red grapes.

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