A delightful Moroccan-inspired dish featuring grilled chicken served over a bed of fluffy couscous and fresh vegetables.
Preheat your grill to medium-high heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Season the chicken breasts with salt, pepper, cumin, and paprika.
Rub the spices evenly over the chicken for consistent flavor.
Grill the chicken for 6-7 minutes per side until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Bring water to a boil in a saucepan, then stir in the couscous and cover.
Let the couscous sit covered off the heat for 5 minutes to absorb the water.
Dice the red onion, cherry tomatoes, and yellow bell pepper.
Cut the vegetables into uniform pieces for even mixing.
In a bowl, whisk together olive oil, lemon juice, vinegar, garlic, cumin, paprika, salt, and pepper.
Gradually add the oil while whisking to emulsify the dressing.
Fluff the couscous with a fork and mix in the vegetables and dressing.
Ensure the couscous is cool before adding the dressing to maintain texture.
Serve the grilled chicken over the couscous salad and garnish with fresh cilantro.
Serve immediately for the best flavor and presentation.
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