CousCousChicken Salad

I ran across this recipe by Meg in Paris at Too Many Chefs.  The ingredients in this couscous grilled chicken salad intrigued me, so I riffed on it..

Things I altered:

• Instead of steaming the broccoli, I brushed the florets with olive oil and placed them in the suspended grill basket on the gas grill.  I grilled the broccoli for about five minutes and wrapped it in foil
• I used tri-color sundried tomato, basil & spinach couscous
• Mos of the herbs in the market looked rather limp, so my dressing was simply finely chopped shallot, fresh lemon juice, and olive oil

This is a great change of pace from your run-of-the-mill chicken salad.  Sadly I paired it with a rather disappointing Tocai Friulano.  But the salad's flavors were spicy enough and savory enough to make the meal enjoyable.