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Grilled Lemon Chicken and Moroccan Couscous Salad

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Calories 522; Total Fat 17g; Carbohydrates 56g

Here's an exotic and delightful twist on the good old American standbychicken. Both cilantro and turmeric are excellent sources of manganese and iron. Ground ginger not only gives this meal zip but also has strong anti-inflammatory and immune-system-boosting properties. For dessert, try Lemon-Ginger Frozen Yogurt.

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Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 522 Calories (26%)
  • 17g Total fat (25%)
  • 2g Saturated Fat (12%)
  • 68mg Cholesterol (23%)
  • 954mg Sodium (40%)
  • 56g Carbohydrate (19%)
  • 6g Fiber (24%)
  • 38g Protein (76%)

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  • 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
  • 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
  • 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


Bring chicken broth, 1tablespoon oil, ginger, garlic, 1 teaspoon salt,turmeric, cinnamon, and cumin to boil inheavy large saucepan. Stir in couscous andremove from heat. Scatter raisins over, cover,and let stand until couscous softens, about 10minutes. Fluff couscous with fork, breaking upany lumps with fingertips. Transfer couscousto large bowl. Add cucumber, red bell pepper,carrot, green beans, and lemon peel. Whiskremaining 1 tablespoon oil, 1 teaspoonsalt, and lemon juice in small bowl. Add tocouscous; toss to coat. Season to taste withsalt and pepper. DO AHEAD: Can be made1 day ahead. Cover and chill. Bring to roomtemperature before serving.

Place 2 1/2 tablespoons oil,lemon juice, 1/2 teaspoon salt, and 1/2 teaspoonpepper in large resealable plastic bag. Addchicken and seal bag, releasing any excess air;turn several times to coat. Let stand at roomtemperature 30 minutes. Alternatively, chill1 to 3 hours and bring to room temperaturebefore continuing.

Prepare barbecue (high heat). Brushgrill rack with oil. Transfer chicken from bagto barbecue with some marinade still clingingand grill until slightly charred and just cookedthrough, about 4 minutes per side. Transferchicken to platter and let rest 10 minutes.Stir 3/4 cup chopped cilantro into couscous.Sprinkle almonds over, if desired. Drizzlechicken with oil, sprinkle remaining1/3 cup chopped cilantro over, and garnishwith lemon wedges. Serve with couscous.

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