Recipe Alert: Couscous Salad with Turmeric Yogurt Chicken Skewers

Hello my famished fellowers! It’s time for another installment of a Fellows favorite recipe. Oh Fall! Don’t we all adore this season? I especially love apples and using them in different recipes. This time I am taking my love of international fare to the kitchen with a few different recipes that combine into one tasty meal. So let’s break this down recipe by recipe. Here we go:

Turmeric Yogurt Chicken Skewers:

2 boneless skinless chicken breasts

5 ounces of plain Greek yogurt

1/2 tablespoon of honey

1 tablespoon of pomegranate molasses

1 tablespoon of lemon juice

1 tablespoon of whole grain mustard

1 tablespoon of minced garlic

1 tsp of ground turmeric

1 tsp of ground sumac

1/2 tsp of ground cumin

1 tsp of ground pepper

1 tsp of sea salt

Wooden or metal skewers for grilling

In a bowl, combine yogurt, honey, pomegranate molasses, lemon juice, whole grain mustard, minced garlic, and spices. 

Mix to combine. In a separate bowl, prepare your chicken. Trim all the fat off chicken breasts and cut into cubes(I use kitchen scissors).Pour yogurt spice mixture to completely cover chicken. Cover the bowl and let marinate overnight in the fridge. Use a cast iron grill pan or outdoor grill to cook chicken skewers. If using wooden skewers, soak in water. Grill skewers and rotate them until fully cooked.

Apple Couscous Salad:

10 oz of Plain Couscous

2 diced small apples

1/2 cup of dried cranberries

1/4 cup of chopped walnuts

2 cups of chopped arugula

1 1/2 tablespoons of olive oil

1 tablespoon of minced garlic

1/2 cup of crumbled feta

2 cups of water

sea salt

black pepper

Wash two small apples (crisp and tart variety). Dice into small cubes and set aside. Chop 1/4 cup of walnuts into small pieces and combine with a 1/2 cup of dried cranberries. Set aside. Chop two cups of arugula. Heat a sauté pan on medium heat with a 1/2 tablespoon of olive oil. Once the pan is hot, sauté arugula with 1 tablespoon of garlic. Once cooked, remove from pan and set aside. Add two cups of water, a tablespoon of olive oil, and a pinch of sea salt to a sauce pan. Bring this to a boil. Add 10 ounces of couscous and stir. Cover the saucepan and remove from heat. Let stand for 5 minutes and fluff with a fork.

In a serving dish, combine cooked couscous with apples, arugula, cranberries and walnuts. Add 1/2 cup of crumbled feta. Add a pinch of sea salt and ground pepper. Toss to combine all the ingredients. 

Honey Balsamic Vinaigrette:

1/2 tablespoon of whole grain mustard (or Dijon mustard)

1 teaspoon of minced garlic

1 tablespoon of honey

2 tablespoons of balsamic vinegar

5 tablespoons of olive oil

Pinch of sea salt and black pepper

Add mustard, garlic, salt, pepper, and balsamic vinegar to a mason jar. Stir in tablespoon of honey. Add olive oil and shake vigorously for about 2 minutes. Store in the fridge. This dressing should last for about two weeks.  

I have given you three recipes that go wonderfully together but can also stand alone with other great additions. To put this meal together, I plated the chicken skewers with a side of the couscous salad. I finished the salad with a drizzle of the honey balsamic vinaigrette.  Seriously delicious and healthy! Let me know what you love about these recipes and if you have any great substitutions.What are you cooking in the kitchen tonight?

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