Curried Couscous and Chicken Salad. |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner. Ingredients:
1 cup chicken broth |
1 cup couscous |
1/2 cup golden raisin |
1/2 teaspoon curry powder |
1 cup mayonnaise |
1 teaspoon ground ginger |
2 tablespoons lemon juice |
3 cups cooked chicken or 3 cups cooked turkey, cubed |
1/3 cup celery, chopped |
1/4 cup green onion, chopped |
1/3 cup toasted almond, finely chopped |
1 cup red grapes, quartered |
1 tablespoon fresh parsley, chopped |
Directions:
1. Bring chicken broth to a boil in microwave or saucepan.
2. Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
3. Fluff couscous with a fork and let cool to room temperature.
4. In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.
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