Grilled Chicken and Stone Fruit Salsa with Herbed Couscous

Oh my goodness...this dish is soooo yummy!  And easy easy easy!  It doesn't use much from my garden, a couple of peppers and some of my herbs, but it is too good not to share.  It uses summer fruit and lends itself to many variations depending on what you have and what you like.  And as you know by now, that's my kind of recipe!  Please try this one :)

 Red Ruffled Pimento Peppers from my garden

Grilled Chicken and Nectarine Salsa
with Herbed Couscous
1 tablespoon brown sugar
2 tablespoons olive oil
1 tablespoon fresh lime juice (about 1/2 lime)
2 teaspoons chili powder
2 small cloves garlic, minced or pressed through garlic press
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 lbs of boneless, skinless chicken thighs or breasts (I used thighs.  To me, they have much more flavor)

In large shallow dish, combine first 8 ingredients; mix well.  You can make this up to 1 day ahead and store in the fridge.

Add chicken and thoroughly coat with marinade.  Let stand at least 15 minutes and up to 1 hour.

Stone Fruit Salsa
2 cups diced stone fruit (peaches, plums, nectarines or a combination of all three.  I used Texas peaches and nectarines)
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion (I left this out b/c I don't like raw onions :)
1/4 cup finely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 small jalapeno, seeded and diced (you could use a Serrano pepper for more heat)
1/2 teaspoon kosher salt
1-2 tablespoons good, extra virgin olive oil
1/2 cup peeled, diced avocado (optional)

Combine the stone fruit and next 7 ingredients in a bowl.  Let stand 15 minutes to blend flavors.  Just before serving, fold in avocado if using.

Herbed Couscous
Combine 3/4 cup fat free, low sodium chicken broth and 1/2 cup water in saucepan.  Bring to boil.  Stir in 1 cup uncooked couscous.  Remove from heat; cover and let stand 5 minutes.  Fluff with fork.  Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives and 1/4 teaspoon salt.  Again, you could use any combination of herbs here that you like.  Set aside until chicken is cooked. 

Grill chicken over medium high heat until done...12-18 minutes depending on what you are cooking, thighs or breasts.  Remove from grill.

Place chicken pieces, some couscous and salsa on a plate and serve.  Y.U.M.M.Y!

Buon Appetito! :)