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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
