A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
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The 3 teenagers, aka locusts or grand kids, wanted shrimp, not chicken. So I bought 1 1/2 lb medium deveined shrimp for the doubled recipe, defrosted the whole bag, seasoned leaning toward .Mexican spices (at my own home I would have used Caribbean jerk seasoning), saute'd them until done, then added them to the rest of the recipe as written. 2 hrs of mingle time was enough to blend the flavors. 7 people polished the doubled recipe and a loaf of Publix' sourdough bread. The next time I will serve the salad on a bed of spinach or other greenery. Our picky son-in-law even asked me to email the recipe to our daughter! Raves from the locusts whose individual preferences make preparing a meal everyone likes a challenge!
I made this recipe and loved it. I love the texture of couscous and I think it's so great for summer salads. I also recently made this chicken salad which I loved...light and super simple to make: http://perdueyummersummer.com/recipes/apple-and-curry-chicken-salad/25/
I made the recipe as written. There's a lot of chopping, so be prepared. That is, unless you have someone in the wings to chop everything for you like in the video. I had prepared and mixed everything together before I had chopped any of the fresh parsley and tasted it to see if it actually needed the parsley. There was an overpowering taste of the white wine vinegar, so I went ahead and added the parsley. Amazingly enough the parsley toned down the vinegar taste.
I let it sit over-night in the fridge and took it to a potluck at work. No one asked for the recipe, even though most people ate it. I found it to still have a bit of a vinegar taste, but did enjoy it. I may add the cherry tomatoes and feta cheese like suggested in the video next time.
Pretty good. I like more vegetables in proportion to the couscous, so I doubled the cucumbers and added a green pepper. I didn't have any radishes, so I added some diced pepper jack cheese for some bite. The vinegar taste was pretty strong--- I am hoping it mellows as it sits in the fridge. Used toasted sunflower seeds in place of the pine nuts--- a nice substitution.