Chicken, Couscous, and Fig Salad With Toasted Almonds

Middle Eastern flavors

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups couscous
• 2 1⁄2 cups boiling water
•  kosher salt
• 1⁄2 cup extra virgin olive oil
• 1⁄3 cup fresh lemon juice
• 2  garlic cloves, minced
• 1  teaspoon  grated lemon zest
•  fresh ground black pepper
• 2  cups  shredded  cooked chicken
• 1  romaine lettuce hearts, cut into thin crosswise slices
• 8  ounces  moist dried calimyrna figs, stems trimmed, cut into 1/2-inch pieces
• 1  cup  diced firm ripe plum tomato, plus
• 2  tomatoes, trimmed and quartered
• 1⁄2 cup  diced cucumber, plus
• 6  slices cucumbers
• 1⁄2 cup  lightly packed chopped flat leaf parsley
• 1⁄2 cup  lightly packed chopped mint leaf
• 1⁄4 cup  chopped fresh dill
• 1⁄2 cup  sliced  natural almonds

Directions

1. Add the couscous to a bowl; add in the boiling water and ½ teaspoon salt; stir once.
2. Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
3. In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, ½ teaspoon salt, and black pepper until blended.
4. When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
5. Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
6. Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
7. Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
8. Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
9. Sprinkle the almonds on top; serve at room temperature.