Grilled Chicken and Zucchini Couscous Salad

Deliciously healthy, perfectly balanced one-dish meal. 

Great recipe for your 4th of July celebration!

I hope you had a wonderful weekend! Yesterday here in Los Angeles the weather was just perfect for the beach: warm and breezy, not too hot and not too windy. Also, the ocean was finally warm enough for me to hit the waves, and boogie board with my boys. Lots of fun!
With all the playing in the water and sand, I always need to be prepared and pack a nutritious and filling lunch. The beach can really make you hungry! What I cooked was a yummy and super healthy couscous salad with grilled chicken and zucchini. A perfectly balanced, one-dish meal. Great for your next picnic, and a must-try for your 4th of July celebration party! Not really Italian, but with strong Mediterranean aroma and flavor. You will enjoy every bite of it!


Ingredients: serving 4

• 3 zucchini
• one chicken breast
• 1 cup of couscous, I used the Israeli pearl 
• extra virgin olive oil
• rosemary
• 2 garlic cloves
• half lemon, juice
• salt, to taste

Preparation time: about 40 minutes

Directions:
Step 1: Marinate the chicken breast with rosemary and garlic, and a bit of olive oil.
Thinly slice the zucchini and grill. Season with salt.

Step 2: Grill the chicken: I cut mine in thinner slices so that it would only take a few minutes per side to grill. Season with salt.

Step 3: Follow the directions on the box to cook the couscous. Mine said: boil three cups of salted water. When boiling, add half tablespoon of olive oil and the couscous. Simmer for 12 minutes. Drain and run under cold water to cool down.

Step 4: In a large bowl combine all the cold ingredients: grilled zucchini and chicken cut in pieces and the couscous.  Drizzle with a few tablespoons of olive oil and lemon juice ... as much or as little as you like! 

Buon Appetito!