I spent most of the morning in the yard yesterday planting the pots around the pool. This is my Clematis. It is so beautiful. The weather was hot and humid. I hope not an indication of summer months to come! I have a great summer recipe to help you through the HOT weather!
Spring Chicken Couscous Bowl
Shopping list:Israeli Pearl Couscous - 2 cups dry
Chicken broth -2 1/4 cups
Boneless skinless Chicken Breasts - 2 pounds
Italian salad dressing of your choice for marinating
Seasoning-Weber Kickin Chicken to sprinkle on chix
Asparagus- 1 pound
Lemon- juice of 1 lemon
1/2cup olive oil
1 clove garlic minced
1/2 cup sliced almonds
Now we cook:
Pour the chicken broth into a two quart saucepan. Bring to a boil. Next add the dry couscous and cover tightly with a lid. Turn to a simmer (low) and set your timer for 8 minutes. No peaking, when done turn off heat and let sit and steam for 5 minutes. NO PEAKING!!
Grill the chicken. I marinated mine in a ziplock bag for about an hour in Italian salad dressing. Not fancy but good! When ready to grill I seasoned the meat with a Weber Rub called Kickin Chicken. Use what you have...salt and pepper works well too... but please season your chicken. It does make a difference. Place on grill presentation side down first. After about 7 minutes check to see if the chicken releases easily from the grill. If so turn the chicken and cook on the the other side another 7 minutes. This will depend on the size of your chicken breast so watch carefully and remove when fully done but not overlooked and dry. Let chicken rest for at least 10 minutes. Slice on diagonal when ready to serve.