Simply Delicious

Chef Donald Link of Herbsaint pares his spring menu down to fresh basics.

Grilled Chicken with Olive Lemon Vinaigrette and Herbed Couscous

4 chicken breasts, skin on
3 Tablespoons olive oil
1 teaspoon thyme
Zest of 1 lemon
Salt and pepper
Marinate chicken breast in olive oil, thyme, lemon zest and salt and pepper mixture. Grill over medium heat, skin side down, for approximately 8 minutes. Flip over and cook an additional 4 to 5 minutes until done.

3 Tablespoons lemon juice
2 Tablespoons sherry vinegar
3/4 cup olive oil
1/2 cup kalamata olives, pitted and chopped
1/4 cup green olives, pitted and chopped
1 teaspoon thyme
2 teaspoon lemon zest, minced
Salt and pepper
Combine all.

1 cup couscous
1 cup water
15 mint leaves, rough chopped
1/4 cup minced red onion
1/4 cup minced carrot
1+3 Tablespoons olive oil
Salt and pepper to taste
Lightly sweat onion and carrot in 1 Tablespoon of olive oil until vegetables are cooked but still firm, approximately 2 minutes. In a small mixing bowl, combine couscous, vegetables, mint and salt and pepper. Boil water and pour over ingredients. Cover tightly with plastic and let sit for 10 minutes. Add in remaining 3 tablespoons of olive oil.

Finish grilled chicken with vinaigrette and serve with herbed couscous. Serves 4.

701 St. Charles Ave.,New Orleans

Digital Sponsors

Become a sponsor ...

Sign up for our FREE

New Orleans Magazine email newsletter

Get the the best in New Orleans dining, shopping, events and more delivered to your inbox.