TLC Cooking "Couscous Chicken Salad"

Couscous Chicken Salad

Couscous Chicken Salad

YIELD Makes 6 servings
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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:

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.
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.
Add couscous to broth. Remove skillet from heat. Cover and let stand 5 minutes or until all liquid is absorbed. Cool.
Combine chicken mixture, couscous, chickpeas, tomato and cilantro in large bowl.
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

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