Gorgeous and Moroccan

I love the sound of Moroccan and love the food even more. A few dishes I made this past weekend and I think the recipes are worth sharing – just in time for grilling weather.

Grilled Moroccan Chicken

Servings: 4


1/2 cup extra virgin olive oil
1/4 cup chopped scallion (white part only)
1/4 cup chopped parsley
1/4 cup fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless chicken breasts


  • Combine olive oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
  • Process until smooth
  • Rub the mixture on both sides of the chicken breast and let stand 30 minutes.
  • Preheat the grill to medium hot and grill chicken breasts 5 – 7 minutes on each side, or until done.
  • Recipe taken from food.com/moroccan chicken

Serve the chicken with:

Black Bean and Couscous Salad

Makes 10 Servings


1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2(15 ounce) cans black beans, drained
salt and pepper


  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in couscous.
  • Cover the pot and remove from the heat
  • Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
  • Add green onions, red pepper, cilantro, corn, beans and toss to coat
  • Fluff the couscous well breaking up any chunks.
  • Add to the bowl with the vegetables and mix well.
  • Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Recipe from food.com/black bean couscous salad