Basil Couscous Salad with Citrus Roasted Chicken
Ingredients
- Ingredients
- 1 pound boneless skinless chicken breast
- 5 oz. package of couscous
- 10 kumquats thinly sliced and seeded
- 5 radishes thinly sliced
- Bunch fresh basil finely chopped
- 2 tablespoons Bertolli Organic Extra Virgin Olive Oil
- Salt and pepper
For dressing
- ¼ cup Bertolli Organic Extra Virgin Olive Oil
- 1 tablespoons kumquat juice
- 8 basil leaves
- Dash salt
Instructions
- If possible infuse the olive oil with basil a couple of days in advance for maximum flavor. Pour olive oil into an airtight container and add the basil leaves. Store in a cabinet or pantry (dark and cool) until ready to use. At that point, add the kumquat juice and salt. The dressing should be used within a week.
- Marinate chicken with 2 tablespoons olive oil, sliced kumquats and a dash of salt for 4 hours.
- Season chicken well with fresh ground black pepper and top with sliced kumquats and 1 tablespoon chopped basil; roast for 20 - 25 minutes in a preheated 400º F oven.
- While chicken bakes, prepare couscous according to package directions. Once simmering, add 2 tablespoons of chopped basil and mix well.
- Place couscous in serving dish and add sliced radishes.
- Slice chicken breast and serve over couscous along with the roasted kumquats and additional sprinkling of chopped basil. Drizzle the basil and citrus infused olive oil on top.
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