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Flattened Cumin-grilled Chicken Breasts W Garlic Couscous

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Fruits Israeli Chicken, Grains, Grill, Low fat 6 Servings

INGREDIENTS

24 oz Boned And Skinned Chicken
Breasts 6 Single 4 Oz
Ea
1 T Olive Oil
2 T Grapefruit Juice
Concentrate See Note 1
1 t Ground Cumin
2 Cloves Garlic, Minced
1/2 t Salt
1/2 t Pepper
4 c Chicken Stock, Or 10 Oz Can
Chicken Broth Plus Water
8 oz Couscous, Israeli See Note
2 Or Orzo 2 Cups
1 Head Garlic, Roasted And
Pureed Or 2 Tbsp Basil
Pesto Sauce
Salt, To Taste
Pepper, To Taste

INSTRUCTIONS

Remove filets from chicken breasts [freezing them for stir-fries or
chicken fingers]. Pound remaining pieces of chicken until about 1/2
inch / 1 cm thick. In small bowl, combine olive oil, juice
concentrate, cumin, minced garlic, salt and pepper. Rub mixture into
chicken breasts. Marinate for 10 minutes or up to overnight in
refrigerator. Grill chicken breasts on lightly oiled barbecue or  grill
for a few minutes per side -- 3 to 5 minutes, or just until  cooked
through. Meanwhile, to prepare couscous, bring chicken stock  to boil.
Add couscous and cook for 10 minutes, or until tender. Stir  garlic
paste or pesto sauce into couscous. Taste and season with salt  and
pepper. Place couscous in serving dish and arrange chicken on  top.
Serves 6.  NOTES : 1. Recipe calls for orange juice concentrate, but I
will try  unsweetened frozen grapefruit concentrate instead. 2. Israeli
couscous is sometimes called pearl pasta and is completely different
from regular couscous. It looks like little beads and has a texture
similar to barley. It should be cooked like pasta is. This ingredient
can be bought in Jewish and Italian markets or specialty stores, but
can be substituted by a very small pasta such as orzo. Entered to
MasterCook by Ellen in Toronto, Canada, January 1999  Recipe by: More
Heart Smart Cooking with Bonnie Stern, p. 161  Posted to EAT-LF Digest
by "Ellen Pickett" <ellen@qnetix.ca> on May  28, 1999, converted by
MM_Buster v2.0l.

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