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Grilled Chicken with Spinach and Whole-Wheat Couscous


Moroccan flavors abound in this meal, which is both spicy and sweet.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Raymond Hom

Source: Martha Stewart Living, September 2010


  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • Coarse salt
  • 1 pound chicken cutlets
  • 1 cup dry whole-wheat couscous
  • 2 garlic cloves, smashed
  • 1 teaspoon finely grated peeled fresh ginger (from one 1/2-inch piece)
  • 2 teaspoons safflower oil
  • 10 ounces baby spinach (12 cups)
  • 1/4 cup golden raisins
  • 1/4 cup water
  • 1/4 cup low-fat plain yogurt (optional)


  1. Combine spices and 1 teaspoon salt; season chicken on both sides with all but 1/2 teaspoon of the spice mixture.

  2. Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes.

  3. Prepare couscous according to package directions. Meanwhile, cook garlic and ginger in oil in a large skillet over medium-high heat until fragrant and just golden, about 30 seconds. Stir in 6 cups spinach, the raisins, reserved 1/2 teaspoon spice mixture, 1/4 teaspoon salt, and the water. Cook, stirring occasionally, for 15 seconds; push to side of skillet. Add remaining 6 cups spinach. Cook until wilted, about 1 minute. Slice chicken, and serve over spinach with couscous and yogurt.

Reviews Add a comment

  • tifbaker
    7 JUN, 2012
    I love the Moroccan flair on this recipe. The recipe has so much flavor, you really don't need additional salt and pepper, which tends to be the case when I try to cook "healthy chicken" recipes. The first time I made it, it was sensational. I followed the exact portions/directions. The second time, I tried to double everything up, the spinach part didn't turn out quite as well. I'm not sure what happened there, but overall excellent recipe, highly recommended!