Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette

Servings: 4

Couscous: 1 cup Israeli couscous 2 tablespoons extra-virgin olive oil 1/2 cup carrots, thinly sliced 1/2 cup tomatoes, diced 1/2 cup parsley, leaves only 11/2 teaspoons ras el hanout (Moroccan spice blend) 1 teaspoon salt

Chicken: 2 chicken breasts (8 ounces each) 1 tablespoon harissa paste 1 tablespoon extra-virgin olive oil 1 teaspoon salt

Vinaigrette: 1/4 cup green California grapes 1 lemon, juice only 1 preserved lemon, rind only 1/4 cup extra-virgin olive oil 2 tablespoons cilantro, chopped salt, to taste ground black pepper, to taste

1 cup red California grapes, halved 1/2 cup sliced almonds, toasted

To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside. To make chicken: Heat grill to medium-high heat. Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.

To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.

Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.

Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.