Couscous Chicken Salad

Name: Couscous Chicken Salad
Cook time: 25 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups reduced-sodium fat-free chicken broth; 12 ounces boneless skinless chicken breasts; 1 (10 ounce) package couscous; 1 cup chopped fresh basil; 1/4 cup extra virgin olive oil; 3 tablespoons sherry wine vinegar; 3/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 garlic clove, minced; 1 1/2 cups halved cherry tomatoes; 1 cup sliced green onion; 1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)

(5)

Recipe by cookiedog

From Cooking Light. Posted for Zaar World Tour III North Africa. Needs to chill 2 hrs. or overnight.

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READY IN: 25mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups reduced-sodium fat-free chicken broth
12

ounces boneless skinless chicken breasts
1

(10 ounce) package couscous
1

cup chopped fresh basil
¹⁄₄

cup extra virgin olive oil
3

tablespoons sherry wine vinegar
³⁄₄

teaspoon salt
¹⁄₄

teaspoon fresh ground black pepper
1

garlic clove, minced
1 ¹⁄₂

cups halved cherry tomatoes
1

cup sliced green onion
1

(15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)

DIRECTIONS

Bring broth to a boil in a medium saucepan.
Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
Remove chicken using a slotted spoon; set aside.
Cool slightly, and coarsely chop.
While chicken cools, add couscous to broth; stir well.
Cover and let stand 10 minutes.
Place couscous in a large bowl; cool completely.
Fluff with a fork.
Stir in basil and next 5 ingredients (basil through garlic).
Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
Cover and refrigerate at least 2 hours or overnight.

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