Couscous Chicken Salad

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Couscous Chicken Salad."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/couscous-chicken-salad-recipe.htm>  02 December 2008.

Couscous Chicken Salad Photo
Couscous Chicken Salad
Yield: Makes 6 servings
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Ingredients:
1/4
cup plus 1 tablespoon olive oil, divided

1
yellow or orange bell pepper, chopped

1
small zucchini, chopped

1
green onion, finely chopped

1
pound chicken tenders, cut into bite-size pieces

2
cans (about 14 ounces each) chicken broth

10
ounces couscous

1
can (15-1/2 ounces) chickpeas (garbanzo beans), drained

1
large tomato, seeded and chopped

1/2
cup chopped fresh cilantro

1/3
cup lemon juice

1
teaspoon ground cumin

1/4
teaspoon garlic salt

3
dashes hot pepper sauce



Preparation:
1.
Heat 1 tablespoon oil in large skillet over high heat. Add bell pepper, zucchini and onion; stir-fry 2 minutes or until crisp-tender. Remove from skillet and set aside in large bowl.

2.
Add chicken and chicken broth to skillet. Bring broth to a boil over high heat; reduce heat to medium and simmer 4 to 5 minutes or until chicken is no longer pink. Remove chicken from broth with slotted spoon. Place in bowl with vegetables; cool.

3.
Add couscous to broth. Remove skillet from heat. Cover and let stand 5 minutes or until all liquid is absorbed. Cool.

4.
Combine chicken mixture, couscous, chickpeas, tomato and cilantro in large bowl.

5.
Whisk together lemon juice, remaining 1/4 cup oil, cumin, garlic salt and pepper sauce in small bowl. Pour over couscous mixture. Serve warm or chill 1 hour before serving.





This recipe appears in: Middle Eastern