Silan chicken and Israeli couscous bowl
Everything-in-one-bowl meals are all the rage now, and this Israeli couscous and silan grilled chicken is no exception.
Browsing the aisles of a specialty grocery store that offers many Israeli products, I came across a variety of seasoned date-based silan sauces. Sweet and sour, grilled, spicy and original flavors all vied for my attention – but I went for the grilled. The natural sweetness of silan sauce pairs beautifully with the savory flavors found in grill spices.
Bedding this grilled chicken over Israeli couscous was an obvious choice, and a few colorful, crunchy veggies rounded out the bowl. Have at it; this is an awesome dinner!
- 2 8-ounce bags Israeli (pearl) couscous
- 3 chicken breasts
- Olive oil
- Salt and pepper, to taste
- Grill-flavored silan sauce
- 1 ripe avocado, quartered and sliced
- 1 red pepper
- 1 cup pitted green or black olives (optional)
- 2 sliced Roma tomatoes
Remove tenders from chicken cutlets. Pound remaining cutlets to an even thickness. Pour 1-2 cups grill-flavored silan sauce over tenders and cutlets and allow to marinate 15-20 minutes.
Pour 1-2 tablespoons oil in a medium pot, and heat. Add couscous, and stir 2-3 minutes or until it starts to toast.
Add 3 ½ cups water, cover, and bring to a boil. Cook 6-7 minutes, and then turn off heat. Allow to sit covered for 10 minutes, and then fluff with a fork. Add salt and pepper, to taste.
Preheat grill. Add chicken, cooking tenders 3-4 minutes; Larger pieces will need 5-7 minutes. Slice chicken into pieces.
Slice tomato, and dice peppers. Place couscous into 4 bowls, and add vegetables, avocado and sliced chicken. Top with an extra drizzle of silan sauce.
Related Topics: Mediterranean