Enjoy This Recipe Courtesy of Chef Les Kincaid
Chicken Couscous Salad
1/4 cup honey
1/4 cup Dijon mustard
3/4 cup plus 2 tablespoons olive oil
6 pounds skinless, boneless chicken breast halves
Kosher salt and freshly ground pepper
10 cups boiling water
Four 10-ounce boxes couscous
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
2 small onions, finely chopped
2 bunches watercress, chopped
1 cup shelled pistachios, toasted
1 cup sliced almonds, toasted
1 pound seedless grapes, halved
Preheat the oven to 450 degrees F.
In a small bowl, combine the honey, mustard and 2 tablespoons of the olive oil.
Arrange the chicken on 2 large baking sheets and coat with the honey mustard. Season with salt and pepper. Bake for 20 minutes; remove from oven. Baste with the juices and cover with foil.
In 2 large heatproof bowls, pour the boiling water over the couscous. Cover and let stand for 15 minutes. Transfer the couscous to a work surface and use 2 large forks to break it up; let cool. Gently rub the couscous into separate grains.
In a small bowl, combine the remaining 3/4-cup of olive oil with the lemon juice, lemon zest, 2 tablespoons of salt and 2 teaspoons of pepper. Return the couscous to the bowls and toss with the dressing. Add the remaining ingredients; toss well. Slice the chicken crosswise 1/2-inch thick. Serve the couscous on platters, topped with the chicken.
Yield: 6 servings