This is a nice light lunch dinner I put together for the ladies for lunch one day. You can switch the cous cous with brown rice to make it south beach friendly.
2 boneless skinless chicken breasts.
2 boxes of preferred cous cous
2 cucumbers
2 tomatoes
flat leaf Italian parsley
1 lemon
2 minced garlic cloves
1/2 bulb or shallot minced
1 tsp of olive oil
1/2 tsp of salt
pepper
I prefer to pound out the chicken breasts paillard style in a large ziploc bag to a uniform thickness. This promotes quick and even cooking and keeps it from drying out. Add salt and pepper and grill our sautee over med high heat for about 3 mins per side. I really like using my George Foreman grill for this since it cuts the time in half and you loose some of the fat. Remove and let rest. Cook your couscous and let sit for a bit.
Quarter the cucumbers length wise and cut out the majority of the seeds. Cut into 1/4 in pieces. Quarter the tomatoes and remove the seeds. Cut into 1/4 inch pieces. Chop up a cup of parsley.
Fluff the cous cous and transfer to a large serving bowl. Add the tomatoes, cucumbers, parsley, garlic and parsley. Add the zest of half of the lemon and the juice from the whole lemon. Add the olive oil and toss together. Salt and pepper to taste. This is good warm or as a chilled salad. My other recommendation for this would be to add a 1/2 cup of plain yogurt and some dill to make it a little richer.
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