Mediterranean Grilled Vegetable Couscous Salad

Description

Mediterranean Grilled Vegetable Couscous Salad

Serves 8

Ingredients:

4 tablespoons balsamic vinegar

1 teaspoon chopped fresh basil

2 teaspoons chopped fresh Italian parsley

2 garlic cloves, finely chopped

1 teaspoon sea salt

1/2 teaspoon black pepper

1/3 cup extra virgin olive oil

2 cups Israeli couscous

4 cups chicken stock

2 chicken breasts, boneless & skinless

1/2 red onion, sliced

2 zucchini, sliced

2 summer squash, sliced

1 eggplant, cut in half & sliced

2 red peppers, sliced

2 tomatoes, cut in half & seeded

8 ounces feta, crumbled

1 tablespoon Marcone almond

Instructions:

Whisk together vinegar, basil, parsley, garlic, salt and pepper in a bowl. Add 1/3 cup oil whisking until vinaigrette is combined.

Heat chicken stock, add chicken breasts and cook for 20 minutes. Remove chicken breasts and shred. Add couscous to chicken stock. Simmer, covered, until liquid is absorbed and couscous is al dente – about 15 minutes. Remove from heat and stir half of the vinaigrette and shredded chicken into couscous and let stand, uncovered, at room temperature.

Prepare grill for cooking and grill the vegetables brushing them with vinaigrette. Spoon couscous onto a large platter with grilled vegetables on top and sprinkle with feta and almond. Serve at once.

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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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