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Featuring our Pearl Couscous, this flavorful fall bowl makes for the perfect lunch or dinner.
Prep Time :15 Minutes
Cook Time : 15 Minutes
Total Time : 30 Minutes
Yield : 4
Ingredients
Bowl:
- 1 ¼ cups Casbah Pearl® Couscous
- 2 chicken breasts, sliced
- 2 peaches, chopped
- 1/3 cup pomegranates
- ¼ cup cranberries
- ¼ cup feta, crumbled
- ¼ cup pecans, chopped
- ¼ cup pumpkin seeds
- ¼ cup red onion, sliced
Dressing:
- 1/3 cup olive oil
- 2 tbsp. honey
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- ½ tbsp. apple cider vinegar
- Pinch sea salt
- Pinch black pepper
Directions
- Heat a cast iron grill pan over medium heat. Cut the chicken breast into slices. Spray the pan with oil and grill the chicken for 5-7 minutes per side, or until chicken is thoroughly cooked.
- In a medium pot, cook the Casbah Pearl® Couscous according to package instructions.
- In a bowl, whisk together all of the ingredients for the dressing.
- Divide all of the ingredients between 4 bowls and drizzle with the dressing.
Recipe & pictures by Erb&Spice.
