Couscous Chicken Salad

Recipe by Susan Dillard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
  • Remove chicken from skillet and set aside.
  • Strain stock and return to skillet.
  • Bring stock to a boil and stir in couscous slowly.
  • Mix well, cover and remove from heat.
  • Let stand until all of the stock is absorbed, about 15 minutes.
  • Fluff with a fork and spread out on a baking sheet to cool.
  • Once cool, remove to a large bowl.
  • Remove chicken from bone and cut up into small pieces.
  • Add to bowl with couscous.
  • Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
  • Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
  • Mix dressing with couscous mixture and toss well.
  • Refrigerate before serving, one hour up to one day.
  • Sprinkle with toasted pine nuts just before serving.
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