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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 tb Olive Oil
2 tb Grapefruit Juice Concentrate; See Note 1
1 ts Ground Cumin
2 Cloves Garlic; Minced
1/2 ts Salt
1/2 ts 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

GARLIC COUSCOUS
1. 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.
2. 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.
3. Grill chicken breasts on lightly oiled barbecue or grill for a few
minutes per side -- 3 to 5 minutes, or just until cooked through.
4. Meanwhile, to prepare couscous, bring chicken stock to boil. Add
couscous and cook for 10 minutes, or until tender.
5. 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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