Braden Family Cookbook

Chuck Braden

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COUSCOUS WITH GRILLED CHICKEN BREAST MEAT     C.B. Original

 Serves 2 as an entrée with enough left over for lunch the next day for one normal person!

 1 cup raw couscous, cooked per instructions on box

2 raw boneless skinless chicken breasts

1 – 1 ½ # fresh tomatoes, pipped[1] and diced 1/3 – ½ inch, not necessarily in that order

½ cup chopped flat leaf or regular parsley (not cilantro as it will overpower the salad)

1 cup chopped green onions – about 1 bunch

1/3 cup fresh lemon juice (about 2 lemons worth)

1/3 cup olive oil

2 TBSP olive oil (for the chicken)

1 TBSP Cajun dry rub (for the chicken)

¼ cup finely chopped fresh mint

½ TSP ground cumin

Salt to taste

Fresh ground pepper (at the table)

A couple of good-looking lettuce leaves to serve the couscous on 

Cook couscous according to the instructions on the box.  If your couscous did not come in a box…….put 1 cup couscous in 1 ½ cups boiling water over medium high heat in a 1 QT saucepan.  Stir over high heat for 1 minute then take off of heat.  No shit[2]…..it only takes a minute.  Let couscous set for a few minutes then separate it with a fork.   

Coat the chicken breasts with the 2 TBSP olive oil and then gently coat with the Cajun dry rub.  Grill or sauté over high heat until filets are just cooked.  Let filets rest for a couple of minutes before dicing them into ½ inch bits. 

Combine all ingredients except pepper, olive oil and mint in a bowl and chill until all ingredients are a few degrees below room temperature. 

Combine olive oil with the finely chopped mint.  Pour over salad and mix thoroughly just before serving.  Taste and adjust with salt as needed.   

Serve with great bread, crusty, and fresh olive oil.  A well chilled Sauvignon Blanc or Pinot Gris is wonderful with this salad.