Couscous Chicken Salad
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Couscous Chicken Salad." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/couscous-chicken-salad-recipe.htm> 24 July 2008.
Couscous Chicken Salad
Yield: Makes 6 servings
Ingredients:
1/4
cup plus 1 tablespoon olive oil, divided
1
yellow or orange bell pepper, chopped
1
small zucchini, chopped
1
green onion, finely chopped
1
pound chicken tenders, cut into bite-size pieces
2
cans (about 14 ounces each) chicken broth
10
ounces couscous
1
can (15-1/2 ounces) chickpeas (garbanzo beans), drained
1
large tomato, seeded and chopped
1/2
cup chopped fresh cilantro
1/3
cup lemon juice
1
teaspoon ground cumin
1/4
teaspoon garlic salt
3
dashes hot pepper sauce
Preparation:
1.
Heat 1 tablespoon oil in large skillet over high heat. Add bell pepper, zucchini and onion; stir-fry 2 minutes or until crisp-tender. Remove from skillet and set aside in large bowl.
2.
Add chicken and chicken broth to skillet. Bring broth to a boil over high heat; reduce heat to medium and simmer 4 to 5 minutes or until chicken is no longer pink. Remove chicken from broth with slotted spoon. Place in bowl with vegetables; cool.
3.
Add couscous to broth. Remove skillet from heat. Cover and let stand 5 minutes or until all liquid is absorbed. Cool.
4.
Combine chicken mixture, couscous, chickpeas, tomato and cilantro in large bowl.
5.
Whisk together lemon juice, remaining 1/4 cup oil, cumin, garlic salt and pepper sauce in small bowl. Pour over couscous mixture. Serve warm or chill 1 hour before serving.
This recipe appears in: Middle Eastern