Whenever I want a nice fresh and healthy meal, I resort to Bobby Flay’s recipes like this Grilled Chicken Couscous recipe. His recipes never disappoint. If you’re interested in other Bobby Flay recipes check out some more of his recipes below.
Tips for Grilled Chicken Couscous with Balsamic Glaze
Couscous is a tiny pasta made of wheat or barley that can be found by the rice aisle in your grocery store. Couscous is super tiny and cooks really fast. Balsamic Glaze is a sauce made of balsamic vinegar and some type of sweetener. When it cooks on the stove it reduces down and becomes this nice thick glaze that is good over any type of protein. The sweeteners can be honey, maple syrup, brown sugar, or in this case apricot jam. Chicken and Apricots Any type of stone fruit will work with this dish if you can not find apricots. Peaches, plums, pluots, etc… It is best made in the Summertime and on the grill.
How to make Grilled Chicken Couscous with Balsamic Glaze
Couscous: Put 1 ½ cups water, the salt, cumin, and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the water is absorbed and the couscous is tender, about 5 minutes. Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside. Apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to ½ cup. Whisk in the apricot jam and let cool slightly. Chicken and apricots: Heat a charcoal or gas grill to high for direct grilling. Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing. Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges. Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze
Other Bobby Flay Recipes to Try
Grilled Shrimp Skewers
Greek Orzo Salad with Mustard Dill Vinaigrette
Honey Glazed Grilled Fig Salad
Pumpkin Granola and Orange Cranberry Yogurt
Rosemary Home Fries
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!
1 teaspoon kosher salt ¼ teaspoon ground cumin ¼ teaspoon ground black pepper 1 ½ cups instant couscous ½ cup chopped pistachios ¼ cup finely chopped fresh mint ¼ cup finely chopped fresh flat-leaf parsley Freshly grated lime zest, as needed Balsalmic Glaze: 2 cups balsamic vinegar 2 tablespoons apricot jam Chicken and Apricots: 4 boneless, skinless chicken breasts (6 to 8 ounces each) 6 fresh apricots or 3 nectarines, cut in half and pits removed Canola oil, for brushing Kosher salt and freshly ground black pepper Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside. For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to ½ cup. Whisk in the apricot jam and let cool slightly. For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling. Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing. Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges. Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze
