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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