Chicken Za'atar With Tabbouleh Couscous Salad
This delicious healthy recipe features chicken breast coated in za'atar, a mediterranean blend of spices, and is pan roasted to create a savory crust. The chicken is served with a zesty tabbouleh couscous salad. This is one of the recipes that students learn to make in our Mediterranean Cuisine Class.
Chicken Za'atar With Tabbouleh Couscous Salad
Ingredients for Chicken Za'atar
3 skinless/boneless chicken breasts, butter-flied and cut into strips
¼ cup olive oil
For the Dry Rub: or you can use store bought za'atar
2 teaspoons ground thyme
2 teaspoons ground marjoram
2 teaspoons ground oregano
2 teaspoons roasted sesame seeds
2 teaspoons salt
2 teaspoons lemon zest
For the Sauce:
¼ cup olive oil
4 garlic cloves, minced
1 yellow onion, sliced
1 cup tomatoes, seeded & small dice
1 cup white wine
½ cup sundried tomatoes, julienned
¼ cup capers
¼ cup Kalamata olives, sliced
¼ cup toasted pine nuts
Salt and Pepper to taste
Instructions
Butterfly the chicken breasts and slice into strips.
In a large mixing bowl, toss the chicken strips in ¼ cup of olive oil.
Toss the chicken with the dry rub and coat evenly.
Let chicken rest for 10 minutes while you prepare the ingredients for your sauce.
When ready, heat a large sauté pan over medium-high heat for 2 minutes.
Add the chicken and cook until golden brown and cooked through.
Add the remaining ¼ cup of olive oil.
Add the garlic and onions and cook until the onions begin to soften, about 4 minutes.
Add the seeded/diced tomatoes (not the sundried tomatoes), and cook for another 3 minutes, until the tomatoes are soft.
Add the wine and allow the ingredients to simmer until the wine is almost entirely reduced.
Add the sundried tomatoes, caper, olives and toss to combine.
Serve on a large plate or platter and garnish with toasted pine nuts. Serves 6
Ingredients for Tabbouleh Couscous Salad
2½ cups water
2 cups couscous
1 bunch flat-leaf parsley, finely minced
¼ cup fresh mint, chopped
5 tomatoes, seeded & small dice
1 large cucumber, seeded & small dice
4 scallions, thinly sliced
For the Dressing:
¾ cup lemon juice
3 oz olive oil
5 cloves garlic, minced
½ teaspoon salt
½ cup died cranberries, minced
Black pepper, to taste
Instructions
Add couscous to a small pot. Season with salt and pepper.
In a second pot, add the 2½ cups of water, and bring to a rapid boil.
Pour the boiling water over the couscous, and then cover immediately.
Let stand until the water is absorbed and the couscous is tender, about 25 minutes.
Transfer to a large bowl and let cool for 15 minutes.
Add the parsley, mint, tomatoes, cucumber, scallions, and dried cranberries to the couscous.
Make the Dressing:
Wisk the lemon juice, oil, garlic, salt and pepper in a small bowl until well combined.
Add the dressing to the salad and toss well to combine.
Place in a large bowl or platter for service.
Serve cold or at room temperature.
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