Spicy Chicken, Corn, and Couscous Salad
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Yield: 4 servings
2 boneless, skinless chicken breasts,
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
1/4 cup olive oil
2 cobs of corn, husks and silks removed
2 long red chiles
2 zucchini, sliced
3 cups cooked couscous
1 1/2 cups cilantro leaves
lemon wedge to serve
Slice chicken breasts in half horizontally. Place the chicken, cayenne pepper, garlic and 1 tablespoon of oil in a bowl and set aside.
Heat a grill or grill pan over high heat. Toss the corn, zucchini and chiles with the remaining oil. Char-grill or grill the corn and the chiles for about 8 minutes, turning, until tender and blackened in parts. Remove from the heat and chop the chile and place in a bowl. Remove the kernels from the corn cob and place in the bowl with the chile. Grill the zucchini for about 2 minutes per side. Add to the corn mixture, along with the couscous and cilantro and toss to combine. Grill the chicken for about 3-4 minutes per side, or until cooked through.
Serve the chicken sliced over the couscous salad with a lemon wedge for serving.