Grilled Chicken Bruschetta With Roasted Brussels Sprouts and Couscous Salad

Wednesday, June 21, 2017

Is there anything better than fresh summer food?  Our garden is growing so fast now and it's only a matter of time before the tomatoes begin to ripen.  I can't wait to make fresh bruschetta with home grown toms.  It's one of my favorite ways to add a bit of summer to every day grilled chicken.  I recently made it using store bought tomatoes and paired it with a roasted brussels sprouts and couscous salad and it was delicious!  See recipes below.

Adapted from Skinny Taste

3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tablespoon fresh basil leaves, chopped
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
kosher salt & fresh cracked pepper to taste
3 oz. part skim mozzarella diced

Chop tomatoes and place in a large bowl.  Combine with garlic, basil, onion, and balsamic combo and additional 1/8 teaspoon salt and pepper to taste.  Set aside and let it sit at least 10 minutes or as long as overnight.  Toss in the cheese when ready to serve. 

Roasted Brussels Sprout and Couscous Salad
adapted from Another Root

1 pound brussels sprouts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Box of couscous cooked according to directions on box.  Chilled or room temperature.
1 head romaine, chopped
1 avocado, peeled and sliced
1/4 cup hummus (I used horseradish hummus)
1/4 apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F.  Line a pan with parchment paper.  Prepare brussels sprouts by trimming off ends and removing loose leaves.  Toss with olive oil, salt, and pepper.  Roast for about 20 minutes.  Chill or keep at room temperature.

Mix hummus with vinegar to your desired consistency.  Make salad by tossing lettuce, avocado, couscous, and brussels sprouts together.  Top with dressing.

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