Grilled Lemon Chicken And Moroccan Couscous Salad

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Ingredients

Couscous
  • 2 cups low-salt chicken broth
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon ground ginger
  • 2 garlic cloves, pressed
  • 2 teaspoons salt, divided
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 10-ounce box plain couscous
  • 1/2 cup raisins
  • 1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
  • 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
  • 1 cup thinly sliced green beans or trimmed sugar snap peas
  • 2 teaspoons finely grated lemon peel
  • 1/4 cup fresh lemon juice
Chicken
  • 2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
  • 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
  • 1/2 cup chopped toasted almonds (optional)
  • 1 lemon, cut into 6 wedges

Description

While Traditional Couscous With Its Exotic Spices Is The Stuff Of Cold Winter Nights, Those Same Spices—ginger, Turmeric, Cinnamon, And Cumin—can Make A Cool Couscous Salad That's Perfect On Even The Sultriest Days.

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