Chicken & Couscous Salad

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Ready In: 20 Minutes

Servings: 6

I picked this recipe up from the NY Daily News and was so incredibly pleased with the outcome. I hope you like it, as well. The couscous is snap to make and the crunchiness of the veggies and slight chunkiness of the chicken make for a good variety of textures. This is a great dish for a party, for lunches or for a quick, tasty dinner.

Ingredients:

1 1/4 cups chicken stock or 1 1/4 cups chicken broth

1 cup couscous

1 1/2 cups cubed cooked chicken breasts

1/2 cup thinly sliced scallion

1/2 cup chopped kirby cucumber

1/2 cup seeded chopped tomato

1/4 cup chopped flat leaf parsley

1/4 cup sliced radish (optional)

2 tablespoons sliced almonds, toasted

1/2 white wine or 1/2 white balsamic vinegar

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin (up to 2 tsp.)

1 teaspoon sea salt

1/4 fresh ground pepper

1/4 teaspoon garlic powder or 1 -2 clove garlic, minced

Directions:

1. Mix dressing ingredients and set aside in the refrigerator.
2. Boil broth, gradually stirring in couscous.
3. Remove from heat; cover and let stand for 5 minutes.
4. Fluff with a fork.
5. Place in a large bowl and cool slightly.
6. Add all other ingredients.
7. Toss with dressing.

By RecipeOfHealth.com