Prep Time 1 minute
Cook Time 30 minutes
Total Time 31 minutes
Yield 4 servings

Ingredients

  • 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 and sugar. 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
Amount per Serving
Calories
536
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Sodium
 
390
mg
17
%
Carbohydrates
 
58
g
19
%
Fiber
 
11
g
46
%
Sugar
 
9
g
10
%
Protein
 
50
g
100
%
* Percent Daily Values are based on a 2000 calorie diet.

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