Couscous salad


2 cups chicken stock
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp turmeric
3 tbsp extra-virgin olive oil
1/2 lb skinless, boned chicken breast

1 cup couscous
1 med carrot, cut into 1/4″ dice
1 sm red onion, cut into 1/4″ dice
1 sm red bell pepper, cut into 1/4″ dice
1 sm cucumber or zucchini, cut into 1/4″ dice
1 sm granny smith apple, cut into 1/4″ dice

1/3 cup currants or raisins
1 cup canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper

How to prepare

In a heavy med saucepan, whisk together the chicken stock, cinnamon, ginger, Cumin, turmeric and 1 1/2 tbsp of the olive oil bring to a boil, reduce to a bare Simmer and add the chicken breast if you are using uncooked chicken poach until White throughout, but still moist, about 15 minutes remove the chicken and set aside To cool Return the stock to a boil add the couscous in a slow steady stream, stirring Constantly, and continue to boil, stirring, for 1 minute cover the pot tightly, Remove from the heat and let stand for 15 minutes Fluff the couscous grains with a fork, transfer to a lg mixing bowl and let cool Then fluff again, rubbing with your fingers to break up any lumps cut the chicken (poached or leftover) into 1/2″ dice add the chicken to the couscous add the carrot, Bell pepper, cucumber, onion, apple, currants and chick peas and toss In a sm jar with a lid, shake the remaining 1 1/2 tbsp olive oil with the lemon Juice, salt and pepper until well mixed pour over the salad and toss well cover and Refrigerate for several hours or up to 3 days season with additional salt, pepper And lemon juice to taste before serving

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