In this recipe from Chef Eric Akis, chicken breasts marinated Middle Eastern-style are grilled and served with tangy yogurt and a tabbouleh-style couscous salad.
Some of the recipes I present in my column start with me seeing what ingredients I already have on hand and that was the case with this one.
After I prepared and cooled my couscous, I tossed it with ingredients one would add to tabbouleh, including chopped tomatoes, chopped cucumbers, parsley and a mix of seasonings. Marinated Grilled Chicken with Couscous Salad and Thick Yogurt Chicken breasts marinated Middle Eastern-style, with olive oil, lemon juice and spices are grilled and served with tangy yogurt and a tabbouleh-style couscous salad. You could also serve the chicken with a green vegetable, such as steamed asparagus or broccolini.
Eric’s options: If you don’t have a barbecue or indoor grill, you could set the chicken on a parchment paper-lined baking sheet and roast it in 375 F oven for 20 to 25 minutes, or until cooked. The chicken won’t have the rich sear grilling gives it, but it will still be flavourful.
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