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Chicken Tabouleh

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Recipe courtesy of  R.W. Knudsen Family®organic orange carrot juice

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


•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


•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.