Grilled Moroccan Chicken and Grape Bowl
Chef Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
One-bowl meals are popular in Morocco, where the vegetables, fruit and chicken are often served on couscous—the country’s favorite grain. Here, larger-size Israeli couscous is used as the base, with carrots, tomatoes, chicken, red grapes and almonds layered on top. Preserved lemons, harissa and Ras al Hanout—the ingredients that impart that characteristic Moroccan accent—can be purchased in prepared form.
1 cup Israeli couscous
3 tbsp. extra virgin olive oil, divided
½ cup thinly sliced carrots
½ cup diced tomatoes
½ cup parsley, leaves only
1½ tsp. Ras al Hanout seasoning
¼ tsp. salt
2 chicken breasts (8 oz. each)
1 tbsp. harissa paste
1/4 tsp. salt
¼ cup seedless green grapes
1 lemon, juiced
1 preserved lemon, rind only
¼ cup extra virgin olive oil
2 tbsp. chopped cilantro
Salt and pepper, to taste
1 cup red seedless grapes
½ cup sliced almonds, toasted
- For bowl, cook couscous in boiling salted water until al dente. Drain, rinse with cold water, and combine with 2 tablespoons olive oil. Set aside.
- Combine couscous with carrots, tomatoes, parsley leaves, Ras al Hanout, and salt. Mix well and set aside.
- Rub chicken breasts with harissa paste, remaining tablespoon olive oil and salt. Grill on both sides until cooked through. Set aside to cool. Slice into ¼-inch slices.
- Meanwhile, for vinaigrette, place all ingredients in a blender and puree until smooth.
- To serve, toss prepared bowl ingredients with vinaigrette and portion into four bowls. Top with sliced chicken, grapes and almonds.
Photo courtesy of California Table Grape Commission