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Grilled Spiced-Chicken on Golden Couscous

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“When the weather doesn't want to cooperate, here's an indoor dish to squash those BBQ withdrawals...”
1hr 15mins

Ingredients Nutrition


  1. Mix cumin, cayenne, white pepper, coriander, cinnamon, clove, lemon peel, and 1/2 teaspoon parsley together, set aside.
  2. Pour olive oil, soy sauce, ginger, and orange peel in a ziplock-style plastic bag, and add dried spice mixture.
  3. Close and thoroughly combine.
  4. Reopen and add chicken, close bag and thoroughly coat chicken.
  5. Place in refrigerator for at least 1 hour to marinade.
  6. About 20 minutes prior to serving, begin grilling chicken. (Exact time may differ depending on size of breasts and style of grill - this was cooked on an indoor gas grill).
  7. About 10 minutes prior to chicken being completely cooked, bring water to boil.
  8. After boiling, combine water and orange juice with couscous according to directions on package - (takes about 5 minutes standing time for couscous to be ready).
  9. Meanwhile, toast almond slivers in small pan.
  10. Remove from pan, then set aside.
  11. Using same small frying pan, lightly sauté red peppers in 1 tablespoon olive oil remove from heat and set aside.
  12. Thoroughly mix cooked couscous, butter, turmeric, and 1 tablespoon parsley.
  13. Line serving plate with a flat layer of couscous.
  14. Remove chicken from grill, slice into strips, toss with arugula and red bell pepper.
  15. Place on top of couscous layer.
  16. Top with almond slivers and sprinkle with sesame seeds.

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