Lemon Chicken & Arugula Salad with Israeli Couscous & Quinoa

Directions

1Combine arugula, couscous, red quinoa, carrot, green onion, and currants in bowl. Toss to combine.

Spicy Pimiento Dressing

1Combine roasted red peppers and remaining dressing ingredients except olive oil in container of food processor fitted with metal blade. Cover and process until smooth. Slowly pour olive oil through shoot while processor is on to incorporate.

2If you desire less pulp in dressing, pour dressing through a fine-mesh strainer placed over a bowl, pressing with a spoon to extract as much fluid as possible. Discard solids in strainer.

Lemon Chicken

1Place chicken in heavy-duty zip-lock bag. Add marinade ingredients to bag and seal. Squeeze bag with hands to distribute marinade around chicken. Chill in refrigerator for up to 8 hours or until ready to grill. Remove chicken from bag and place chicken on prepared grill. Grill for 4-5 minutes per side until chicken is no longer pink and juices run clear. Allow to cool slightly. Cut chicken into slices and arrange on salad.

Israeli Couscous

1Heat the oil in a saucepan over medium heat. Add the couscous and sauté, stirring, until toasted and light golden brown, about 7 minutes. Stir in the smoked paprika, salt and turmeric. Add the water and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.