Recipe at: http://www.ciaprochef.com/grapes/moroccangrapebowl/
Colorful, flavorful entrée bowls are a delicious trend. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette. The grapes in this recipe make a cooling, crisp, and bright contrast to the spicy Moroccan flavors.
3 Comments
This looks absolutely divine !
Should you want to recreate this recipe. It is worth noting that they are not using a typical variety of couscous but one called pearl couscous or Ptitim which is common in places like Jerusalem and is a different in texture, size and taste to the arabic variant 😉
Very good, Keep bring them on!