Chicken & Couscous Salad

"I picked this recipe up from the NY Daily News and was so incredibly pleased with the outcome. I hope you like it, as well. The couscous is snap to make and the crunchiness of the veggies and slight chunkiness of the chicken make for a good variety of textures. This is a great dish for a party, for lunches or for a quick, tasty dinner."
 
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Ready In:
20mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Mix dressing ingredients and set aside in the refrigerator.
  • Boil broth, gradually stirring in couscous.
  • Remove from heat; cover and let stand for 5 minutes.
  • Fluff with a fork.
  • Place in a large bowl and cool slightly.
  • Add all other ingredients.
  • Toss with dressing.

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Reviews

  1. This is very good! Very fresh. I used half wine and half white balsamic vinegar and I thought it was great!
     
  2. This recipe is great if you like the taste of white wine. I found it to be overpowering, but my husband loved it!
     
  3. This was awesome. I used white wine instead of the vinegar and the taste was so crisp! The radishes added such a nice crunch to it. I served it on sourdough bread. My husband enjoyed these sandwiches while the kids went out with their grandma!
     
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Tweaks

  1. This was awesome. I used white wine instead of the vinegar and the taste was so crisp! The radishes added such a nice crunch to it. I served it on sourdough bread. My husband enjoyed these sandwiches while the kids went out with their grandma!
     

RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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