Chicken, Roasted Corn, and Couscous Salad

Salads & Soups

May 9

A delicious combo of delicately charred chicken and sweet corn on a bed of Israeli couscous, with an irresistible side of smoky honey dressing.

Ingredients

Grilled Corn, Chicken, and Couscous Salad

1½ lb. skinless, boneless chicken thighs

6 oz. Israeli couscous (about 1 cup)

2 ears of corn, shucked

12 oz. cherry tomatoes, halved

Freshly ground pepper

1 lemon

Basil leaves (for serving)

Marinade and side dressing

2 Tbsp. honey (or maple syrup)

¼ cup plus 1 Tbsp. apple cider vinegar

1 Tbsp. plus 2 tsp. kosher salt, divided

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. Paprika

3 Tbsp. extra-virgin olive oil, divided, plus more for brushing

For Marinade, whisk all bolded ingredients, and pour into large resealable plastic bag. Add chicken, close bag, and turn to coat. Rest in fridge up to 12 hours.

Meanwhile, heat 1 Tbsp olive oil in saucepan over medium-high. Add couscous and cook, stirring to coat, until golden brown, 1-2 minutes. Add 1¼ cups water and ¼ tsp salt; stir well. Bring to boil; immediately reduce heat to low and cover. Simmer until tender, 8-10 minutes. Remove lid, gently fluff, and rest.

Meanwhile, prepare grill for medium-high heat. Brush corn with olive oil; grill until tender and charred 7-9 minutes. Cut kernels from corn cobs and place in bowl.

Remove chicken from marinade, grill until cooked through and well browned, about 5 minutes per side.

Add tomatoes and couscous to corn bowl and toss to combine. Drizzle in remaining 1 Tbsp. vinegar and 1 Tbsp. olive oil, season with salt and pepper, and toss again. Transfer to serving platter. Finely grate lemon zest over, then cut lemon into wedges. Season salad with more pepper. Slice chicken and arrange over salad. Top with basil and serve with lemon wedges.

CouscousChickenCherry TomatoesCorn