Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette
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PortionsColorful, flavorful entrée bowls are a delicious trend. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette. The grapes in this recipe make a cooling, crisp, and bright contrast to the spicy Moroccan flavors.
Ingredients
1 cup Israeli couscous
2 Tbsp Extra virgin olive oil
½ cup Carrots, thinly sliced
½ cup Red California grapes, diced
½ cup Parsley, leaves only
1½ tsp Ras al Hanout1
1 tsp Salt
Ingredients2 ea Chicken breast, 8 oz.
1 Tbsp Harissa paste
1 Tbsp Extra virgin olive oil
1 tsp Salt
VINAIGRETTE¼ cup Green California grapes
1 ea Lemon, juice of
1 ea Preserved lemon, rind only
¼ cup Extra virgin olive oil
2 Tbsp Cilantro, chopped
Salt
Black pepper, ground
Ingredients1 cup Red California grapes, halved
½ cup Sliced almonds, toasted
Directions
- Cook couscous in boiling salted water until done. Drain, rinse with cold water, and combine with olive oil to prevent sticking. Set aside.
- Combine couscous with carrots, diced grapes, parsley leaves, Ras al Hanout, and salt. Mix well and set aside.
- In a small bowl, mix the harissa paste, olive oil and salt and coat the chicken with the spice mixture. Grill on both sides until just done. Set aside to cool. Slice into ¼-inch slices.
- To make the vinaigrette, place all vinaigrette ingredients in a blender and puree until smooth. Adjust seasoning.
- Toss prepared bowl ingredients with the vinaigrette and portion into four bowls.
- Top with sliced chicken, toasted almonds, and red grapes.
