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Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Directions: Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced. Remove from the grill and keep warm.
Meanwhile, prepare the couscous according to package directions. When the couscous is ready, divide it among 2 plates. Thinly slice each chicken breast and fan over the couscous on each plate. Drizzle 2 tablespoons of the sauce over each chicken breast.
Nutritional Information:
429 calories
16 total fat (2 g sat)
66 mg cholesterol
37 g carbohydrate
32 g protein
4 g fiber
89 mg sodium
Comments: 3 | Ingredients:
1/2 Cup(s) box Near East couscous
2 Pound(s) boneless, skinless, halves chicken breast
1 1/2 Clove(s) minced garlic
417/10000 Ounce(s) ground cloves
417/10000 Ounce(s) ground cumin
417/10000 Ounce(s) ground allspice
1/12 Ounce(s) oregano, dried
1 Ounce(s) extra virgin olive oil |
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Red Pimento Sause
1/2 Can(s) pimientos
137/4377 Quart(s) lemon juice |
Directions:
Drain the pimientos to get 1/2 C drained.
Combine in a food processor. Proces for 30-45 seconds or until the sause is smooth. Transfer to a covered container. Serve at room temperature.
Note - alternative additions, V8, garlic
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