Mediterranean Grilled Chicken With Israeli Couscous Salad

Mediterranean Marinade

First, mix together all the ingredients for the marinade: olive oil, lemon, oregano, parsley, garlic, salt, pepper. Reserve about 1 tablespoon of this marinade for the dressing.

In a pyrex or in a large Ziploc bag place the thinly sliced chicken breast with the marinade for about 10 minutes, while you prep the salad.

For the salad: First, cook the Israeli couscous following package instructions. In a 2 quart saucepan, sautee 1 1/3 cups couscous with 1 tablespoon of olive oil over medium heat, until is golden brown (about 5 minutes). Slowly add 1 1/3 cup of boiling water and bring it to a boil. Reduce heat to medium low and cook and cover. Simmer for about 12 minutes or until liquid is absorbed.

While the couscous is cooking, let's prepare the salad ingredients. For this recipe I used 2 Persian cucumbers. First peel, sliced and cut in halves. Then slice the grape tomatoes and kalamata olives in half. Next cube the feta cheese.

Next, let's pre-heat up the grill to high temperature about 400 degrees. Then bring heat to medium and grill the chicken breast for about 4 minutes each side or until is cook through. Remember they are thinly slices of chicken breast so they will cook fast. Remove checkin and let it rest for 5 minutes before serving . If you don't want to use the outdoor grill, may use a stovetop cast iron grill instead.

To assemble your salad, first put a layer of the arugula, then the Israeli couscous, tomatoes, cucumbers, feta cheese, drizzle about 2 tablespoons of dressing and chopped mint leaves. Dinner is ready!