Chicken, Couscous, and Fig Salad With Toasted Almonds

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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