Step 1

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.

Step 2

Place the chicken in a bowl or dish and pour ¼ cup chimichurri over it. Toss the coat the chicken. Cover and place in the fridge, marinating it for at least 30 minutes or even overnight. While the chicken is marinating, I cook the couscous.

Step 3

To make the couscous salad, toss the cooked couscous with ¼ cup chimichurri. Add the tomatoes, feta and chives along with a pinch of salt and pepper. Toss well. This gets better as it sits!

Step 4

When ready to grill the chicken, preheat the grill to high. Let it heat for 10 to 15 minutes.

Step 5

Grill the chicken about 5 minutes per side, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes.

Step 6

Serve the chicken with the couscous salad and the extra chimichurri for drizzling!