GRILLED CHICKEN BREAST WITH BALSAMIC GLAZE WHOLE WHEAT COUSCOUS SALAD WITH ROASTED PEPPERS AND MOZARELLA CHEESE

PORTIONS: 2

INGREDIENTS
2 pieces of chicken breast 6 ounces each. Skin removed
½ cup balsamic vinegar
2 tbsp. chopped fresh oregano
2 minced garlic cloves
1 tsp. sea salt
¼ tsp. ground black pepper
½ tbsp. olive oil

METHOD
In a small bowl, mix oregano, garlic, salt, black pepper an olive oil
Apply the seasoning mix around the chicken breast. Let it rest at room temperature for about ½ hour.
In a small pot, at low temperature reduce the balsamic vinegar at ¼ cup and turn off the heat.
Heat up well a stove griddle and cook the chicken.
Serve the chicken with the balsamic glaze and couscous salad.

WHOLE WHEAT COUSCOUS SALAD WITH ROASTED PEPPERS
AND MOZARELLA CHEESE

PORTIONS: 4

INGREDIENTS
½ cup whole wheat couscous
½ cup boiling water
½ tsp .salt or to taste
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 tbsp. lemon juice
1 tbsp. chopped parsley
1 tbsp. chopped cilantro
¼ tsp. ground black pepper
1/3 cup diced sweet onions
1/3 cup diced roasted yellow peppers
1/3 cup diced roasted orange peppers
1/3 cup diced roasted green peppers
1/3 cup red peppers
1 cup cooked chick peas
½ cup diced cucumbers
1/3 cup diced mozzarella cheese
12 calamata olives

METHOD
Boil the water in a small pot.
Add couscous, mix well and cover. Let cool off.
Burn the skin peppers on top the stove. Put them in a plastic bag and let it sweat for a few minutes. Peel them, remove the seeds and dice.
In a small bowl make a dressing by mixing the olive oil, vinegar, lemon juice, parsley, cilantro and black pepper.
In another bowl mix cold couscous, sweet onions, roasted peppers, chick peas, cucumbers, mozzarella cheese and dressing. Put couscous in a platter and arrange calamata olives on top.