What can I say, Win and I eat lots of fresh greens and whole grains with an occasional piece of lean meat thrown on top. So yes, it did look the same, but after one bite all similiarities were washed away. Give it a try. You won't be disappointed.
Herb Grilled Chicken with Cilantro Couscous over Arugula Salad with Feta and Walnuts
Cilantro Couscous
1 cup water
1 cup whole wheat couscous
Boil water, add couscous, turn off. Cover and rest for 5 minutes. Fluff and pour into bowl.
In Cuisinart or handy chopper combine:
Zest and juice from 1 lemon
3-4 glugs of Olive oil
Cilantro (or parsley, if you don't care for the taste of cilantro?!) - 1 generous handful minced in Cuisinart
1/4 cup of shredded parmesan or romano cheese
S & P to taste (We like lots of pepper)
Whiz until it resembles pesto. Add to fluffed couscous. Combine and set aside. If it looks a little dry, just add more oil. The longer it sits, the better it is!
Herb Chicken
This isn't rocket science, so I'll keep it super short.
Chicken breast- boneless and skinless
Olive oil
Dried herbs of your choice
S & P
Grill in black iron skillet until done!
Arugula Salad with Feta & Walnuts
Well, here is another no-brainer! I will give you my go-to vinaigrette recipe just in case you're thinking of pulling a bottle of store-bought dressing out of the frig. (Blasphemy.)
3 parts Olive or Canola oil
1 part acid (vinegar, citrus juice)
1 part dijon mustard
1 part honey
1 clove of garlic - crushed
S & P
Combine and throw over arugula. Add the walnuts and feta and you're good to go.
As can see from the photo, I piled everything on top of one another. If you're not into that, just plate it separately and serve! Oh, and right at the end, shave a little more parmesan or romano cheese over the chicken for a little extra punch.
Enjoy,
Heather
Heather
ReplyDeleteWhat a wonderful looking combo! It's got to be delicious. Maybe I can get Molly to scare some of this up for me.
Thanks,
Robin