Chicken Tabouleh
The R.W. Knudsen Family® products used in this recipe:
Ingredients For the Chicken:
- 4 each Organic Valley Family of Farms Chicken Breasts, boneless, skinless
- 1/2 cup Meyer Lemon-Sesame Tahini Vinaigrette - made with MaraNatha Sesame Tahini
Directions:
- Place chicken in a small bowl, coat each breast completely with the vinaigrette. Cover and refrigerate for at least two hours or overnight.
Ingredients For the 'Tabouleh':
- 1 cup couscous
- 1 cup RW Knudsen Family® Organic Orange Carrot Juice
- 1 tablespoon Extra Virgin Olive oil
- 1 tablespoon Santa Cruz Organic 100% Lemon Juice
- 1/2 cup red onion, diced
- 1 cup cucumber, peeled, seeded and small diced
- 3 tablespoons fresh basil, chiffonade
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon cardamom
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Place cous cous in a small bowl. In a small sauce pot, bring the orange carrot juice to a boil.
- Pour the hot juice over the cous cous, cover with plastic wrap. After 5 minutes, uncover the bowl, and use a fork to ‘fluff' and separate the cous cous. Add the remaining ingredients and mix well. Adjust seasoning.
- Remove the chicken breast from the marinade and season with salt and pepper. Discard the marinade.
- Grill the chicken breast and serve over the tabouleh with a little bit of the tahini vinaigrette.
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