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For the Chicken, chop garlic on cutting board. Sprinkle with sea salt. Using flat side of chef’s knife, mash garlic and sea salt to make a paste. Scrape into small bowl. Add cumin, oil, orange peel, coriander and cayenne pepper; mix until well blended. Rub spice paste all over chicken. Cover. Refrigerate 30 minutes or longer for extra flavor
Meanwhile, for the Couscous Salad, bring water to boil in small saucepan. Add couscous. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Mix juices, oil, cumin and sea salt in medium bowl. Add couscous, cucumber, green onions and parsley; toss to coat well. Cover. Refrigerate until ready to serve
Grill chicken over medium heat 6 to 8 minutes per side or until chicken is cooked through. Serve chicken with Couscous Salad
Kate | April 20, 2014 |