Sesame Chicken Couscous Salad

Total Time
1hr
Prep 50 mins
Cook 10 mins

This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).

Ingredients Nutrition

Directions

  1. In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
  2. Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
  3. Stir in green onions and red pepper. Cover and refrigerate until chilled.
  4. Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
  5. Add chicken, peas and broccoli to couscous.
  6. In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
  7. Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
  8. Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.
Most Helpful

We made this recipe as a cold side dish for a trip to the beach. We omitted the chicken and had broccoli alone. It was wonderful with the toasted almonds and sesame seeds. My kids love couscous and ate this up!!!

kennedyfish May 25, 2006