Recipe by akgrown
This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner.
Top Review by LightEra
I used some chicken poached in broth and stuck pretty much exactly to the recipe. I was worried that the amount of mayonnaise would make it heavy or greasy, but it turned out quite light and just moist enough. I found it to be a good mix of flavors and textures that satisfied a group of kids as well as the adults. It was good warm and fresh as well as out of the fridge the next day.
- 1 cup chicken broth
- 1 cup couscous
- 1⁄2 cup golden raisin
- 1⁄2 teaspoon curry powder
- 1 cup mayonnaise
- 1 teaspoon ground ginger
- 2 tablespoons lemon juice
- 3 cups cooked chicken or 3 cups cooked turkey, cubed
- 1⁄3 cup celery, chopped
- 1⁄4 cup green onion, chopped
- 1⁄3 cup toasted almond, finely chopped
- 1 cup red grapes, quartered
- 1 tablespoon fresh parsley, chopped
Directions See How It's Made
- Bring chicken broth to a boil in microwave or saucepan.
- Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
- Fluff couscous with a fork and let cool to room temperature.
- In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.