Simple and delicious! This is one the whole family will love. Click here for the Tri-Color Tapenade recipe.

INGREDIENTS

  • 4 boneless half chicken breasts, trimmed
  • 1 Tbsp. olive oil
  • salt, freshly ground pepper, to taste
  • 1 box pearl couscous, with garlic & olive oil
  • Tri-Color Tapenade, or other prepared tapenade
  • 4 oz. goat cheese, crumbled
  • grape tomatoes, chopped (optional)
  • fresh basil, chopped
  • fresh parsley, chopped

Makes 4 servings.

DIRECTIONS

  1. Rub the chicken with olive oil, then season with salt and pepper.
  2. Grill the chicken until just cooked through, remove from grill, tent with foil, and let rest 5 minutes. (You can also sauté the chicken in a nonstick pan in a little bit of olive oil.)
  3. Prepare the couscous according to package directions. Fluff with a fork.
  4. To assemble the dish, slice the rested chicken on the diagonal. Place some of the cooked couscous on each of four plates, top with chicken slices.
  5. Spoon tapenade over the top of the chicken, sprinkle with goat cheese and chopped tomatoes, if using.
  6. Garnish with fresh basil and parsley.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...