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4 tsp olive oil
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp salt
2 skinless, boneless chicken breasts
1 peach or nectarine
1 cup water
1/2 cup orange juice
1 cup couscous
1/4 tsp salt
2 green onions, sliced
1/4 cup chopped fresh mint or cilantro
Lightly oil grill and heat barbecue to medium. In a medium-size bowl, stir 3 tsp (15 mL) oil with curry, ground coriander and 1/2 tsp (2 mL) salt. Add chicken and turn to evenly coat. Peel peach, if you wish, then slice in half. Lightly brush halves with remaining 1 tsp (5 mL) oil. Let stand at room temperature while preparing couscous.
Pour water and orange juice into a medium-size saucepan and bring to a boil over high heat. When water boils, stir in couscous and 1/4 tsp (1 mL) salt. Cover immediately and remove from heat. Let stand while grilling chicken.
Place chicken and peach halves on grill. Barbecue, covered and turning occasionally, until chicken is springy when pressed, 10 to 15 minutes. Keep an eye on peach. It will cook quickly, 3 to 5 minutes. Remove peach and slice. Fluff couscous with a fork and stir in onions and mint. Serve with chicken and peach slices.
Calories 628, Protein 43.4g, Carbohydrates 85.1g, Fat 11.6g, Fibre 4.7g, Sodium 953mg.
If you crave a hearty meal but don't have a lot of time to cook, this is the one for you! Curry-coated chicken grills up in a flash and marries beautifully with a quick-fix couscous salad.