Grilled Chicken, Beet Greens, and Couscous

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on TumblrShare on RedditEmail this to someone

I am so proud of myself! Tonight’s cooking was done without a book! I decided to finally just go with my instincts, I had to have learned something from all that recipe following that I do.

Grilled Chicken – I marinated split chicken breasts in a little olive oil, lemon juice, salt, pepper, and fresh oregano. I did look at a book for grilling them..The Best Recipe: Grilling and Barbecue only because I wanted to be sure about grilling bone-in chicken breasts on my gas grill. I followed their instructions and the breasts came out perfectly. Basically, you preheat the grill on high for 15 minutes, then clean the grates. Lower 2 burners to med-low and keep one burner on high. Brown the chicken on each side for about 2-3 minutes on the high burner, then move them to the cooler part of the grill. Grill for 10 minutes on one side and about 5 on the other. They came out perfect! Not dried out, not overly browned, just right.

Couscous – I did the couscous in my rice cooker, only because I didn’t feel like having another pot going on the stove. It’s kind of silly really because coucsous is so easy. I tossed the cooked couscous with a little olive oil, salt, pepper, some crumbled goat cheese feta, and fresh basil. It was good, though I don’t think I’m a big fan of couscous (but I’ve got several containers of it, so I will remain a fan, for at least awhile). I don’t know, mine was kind of dry, maybe because I cooked it in the rice cooker? But still it was tasty and the flavors blended well.

Beet greens – I have become very fond of beet greens, though I noticed last night that these tasted almost exactly like spinach. To cook them, I sauteed some garlic and red pepper flakes in olive oil, added the greens and let them wilt down. I finshed them off with the juice from 1/2 a lemon. They were great. I had read somewhere that Greeks also like to eat their greens cold the next day. I have to agree with them, I had some of these leftover for lunch and they were excellent.

So…hurrah..I can cook without a book! But since I just bought Everyday Food: Great Food Fast and everything in it looks so wonderful and so simple, I will definitely be cooking from that book in the very near future.

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on TumblrShare on RedditEmail this to someone


  1. says

    Lovely food, Pam. The secret to grilling chicken, especially breasts, which tend to dry out, is to give them some heat to brown, then move them off the heat. Even bury them under some other pieces so they cook, but stay moist.

    If you are inclined toward beet greens, I would urge you to try Swiss chard. So much more interesting flavors, especially if you braise the stems along with the greens. I like to add a little pomegranate molasses, red wine vinegar, sugar. Great with rice or couscous…

  2. Anonymous says

    Boy, I wish I lived closer to you, so I could sample some of your great looking, great sounding recipes.


  3. Terry B says

    This sounds like a great meal, Pam. Regarding couscous, inspired by Toni over at Daily Bread Journal, I’ve been combining couscous with chickpeas and sautéed vegetables–onion, garlic, zucchini, bell pepper [and maybe a jalapeño pepper or some cayenne pepper for a little kick] to make a much more interesting side dish. Give something like that a try and I think you’ll like couscous better.

  4. says

    Looks like an amazing dinner! With couscous – I eat it all the time. They have tons of flavors now, but I love the plain with tiny diced raw veggies, feta, and a little EVOO (and salt and pepper). Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *