Ingredients
- 1 1/2 cups low-sodium vegetable broth or water
- 2 cups whole wheat couscous
- 1 eggplant sliced into rounds
- 2 zucchini sliced lengthwise,
- 1 small red onion sliced into rounds
- 1 sweet red pepper halved and cored
- 1 tbsp olive oil extra-virgin
- 3 tbsp red wine vinegar
- 1/4 tsp pepper
- 2 cloves garlic
- pinch sugar
- 1/2 cup parsley chopped
Chicken
- 4 chicken breasts boneless skinless
- 2 tbsp red wine vinegar
- 1 tbsp olive oil extra-virgin
- 2 cloves garlic minced
Instructions
- Chicken: Place chicken between plastic wrap; pound with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness.
- In bowl, combine vinegar, oil, garlic, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for up to 24 hours.
- Meanwhile, in medium saucepan, boil 1 1/2 cups low-sodium vegetable broth or water. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork.
- Grill vegetables on greased grill over medium heat; close lid and grill, turning, until tender, about 8 minutes. Cut into 1-inch (2.5 cm) pieces; add to couscous.
- In small bowl, whisk together oil, vinegar, pepper, garlic, sugar and parsley. Add to couscous; toss to coat.
- Reserving marinade, grill chicken on greased grill over medium heat; brush with some of the marinade.
- Turn chicken and brush with any remaining marinade; grill until no longer pink inside, about 4 minutes.
Nutrition Facts
Chicken Scallopine with Grilled Veggie Couscous
Calories
536
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Carbohydrates
58
g
19
%
Fibre
11
g
46
%
Sugars
9
g
10
%
Protein
50
g
100
%
Sodium
390
mg
17
%
*5% or less is a little, 15% or more is a lot
