Weeknight Dinners: Spicy Chipotle Chicken and Couscous Salad

~ Spicy Chipotle Chicken, Herbed Couscous Salad, Hummus ~

Are you having the weeknight dinner doldrums? Are you hungry and craving something exciting, yet stumped for time and inspiration? Look no further than this easy recipe, packed with spice and chipotle heat. It’s a cinch to make: Begin to marinate the chicken the night or morning before roasting. Then go about your daily whirlwind of work and activities. 30 minutes before dinner, pop the chicken in the oven (or on the grill), and before you know it you’ll have a zingy dish that will shake up any ho hum dinner routine. Serve with salad, rice or couscous. I had some hummus sitting in the fridge, which I served as an accompaniment. A squeeze bottle of Sriracha will stand in nicely.

Spicy Chipotle Chicken and Couscous Salad

Serves 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts, cut in 1 1/2-inch chunks
Bamboo skewers, pre-soaked at least 30 minutes

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
2 scallions, green and white parts thinly sliced
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeno seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
1 teaspoon Tabasco, or to taste
1 teaspoon freshly ground black pepper

For the chicken:
Process all of the marinade ingredients in a food processor until smooth. Place the chicken in a bowl. Add marinade and toss to coat. Cover and refrigerate at least one hour or up to 24 hours.
Preheat oven broiler or prepare grill. Thread chicken on skewers. Discard marinade. Broil or grill over direct medium heat until brown and thoroughly cooked through, turning once or twice, about 10 minutes.

For the couscous:
Place couscous in a large bowl. Add water, lemon juice, olive oil, cumin and salt. Stir once. Cover and let stand until all of the liquid is absorbed, about 5 minutes. Fluff with fork. Add remaining ingredients. Gently mix to thoroughly combine. Taste for salt and seasoning. Serve warm or at room temperature.