Mediterranean Dinner

The sun was out, sitting on the patio with my new plants, enjoying life, made me think of summer food and drink.

Grilled Chicken Breasts:
Take 4 boneless and skinless breasts, marinate for an one hour in: Juice of two whole lemons, zest from one of the lemons, 2 teaspoons of Oregano and 2 Tablespoons of olive oil, mixed together and poured over the breasts in baking dish that just holds the breasts. Turn occasionally to get the flavor through.

Grill on high, these cook really quickly, baste with some of the remaining marinade, discard any marinade not used on the grill.

Warm Couscous (Side Dish)
Saute 1/2 C of pine nuts in 2 T of butter until lightly browned, remove and reserve. Then saute 1/2 C of shallots until soft. Then add 1 1/2 cups of the couscous, (I used Israeli couscous from Trader Joe's, it is larger than others I have seen, more rice-like), 1 cinnamon stick and 2 bay leaves, saute until the couscous browns lightly.

Then add 1/2 cup of golden raisins, 1 can of low-sodium chicken broth, cover and cook until the liquid is absorbed.

To serve add zest of the other lemon, 1/2 Cup chopped parsley and the pine nuts in a bowl, toss and serve.

Vegetable
For the vegetable I grilled fresh asparagus, added some lemon juice and oregano butter at the end.

This all went very well together, served with a nice Sauvignon Blanc, crisp and cool. A perfect patio dinner.

Bon Appetit!