Couscous Chicken Salad
From Cooking Light. Posted for Zaar World Tour III North Africa. Needs to chill 2 hrs. or overnight.
- Ready In:
- 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)
- 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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I was going to add to my origional post but I think I will just redo...I make this often. The whole family loves it. I have also passed the recipe on to friends who never would have tried something like this but love it. I use white balsamic vig and usually double the couscous but not the chickpeas. Everything else I just sort of feel my way through. I needed to bring this from summer to fall so I left out the tomatoes, changed the vin to apple cider vin and added diced apple. Everyone except DH loved it...now I make it same as usual but use a can of roasted tomatoes for the fresh and everyone loves that too...I've also used balsamic vin with good reviews...all in all this is a great, easy, cheap meal that is my main go to dish...Its also great for picnics. Just toss together in a container and take it with you. I've also packed this in my kid's bentos b4...