Hot Moroccan Chicken Salad - cooking recipe

Ingredients

1 3/4 cups water
1 (10 ounce) box couscous
1 teaspoon salt, divided
1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 teaspoons chopped garlic
DRESSING
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon white wine vinegar
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/3 cup olive oil
1/2 cup thinly sliced red onion
1 medium yellow pepper, cut into thin strips
1 pint cherry tomatoes, halved
1/2 cup olive

Preparation

Prepare grill or preheat broiler and broiler pan.
Bring water to boil in saucepan.
Stir in couscous and 1/2 teaspoon salt.
Remove from heat and cover.
Rub oil over chicken.
Mix garlic with 1/2 teaspoon salt and press with side of knife to form a paste.
Set aside 1/2 teaspoon paste in a large bowl for dressing.
Rub remaining paste over chicken.
Grill chicken until cooked through, about 6-7 minutes.
DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
Gradually whisk in oil, and then stir in onion.
Toss dressing in yellow pepper, tomatoes and olives.
Fluff couscous with fork and spoon onto serving plates.
Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.