The couscous cooks in a little less liquid than normal, and the broth simmers instead of boils. That allows the couscous to absorb the seasonings while it chills overnight and maintain a fluffy texture.
1 1/2 cups fat-free, less-sodium chicken broth
12 ounces skinless, boneless chicken breasts
1 (10-ounce) package couscous
1 cup chopped fresh basil
1/4 cup extravirgin olive oil
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 1/2 cups halved cherry tomatoes
1 cup sliced green onions
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed
How to Make It
Bring broth to a boil in a medium saucepan. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.
While chicken cools, add couscous to broth; stir well. Cover and let stand 10 minutes. Place couscous in a large bowl; cool completely. Fluff with a fork. Stir in basil and next 5 ingredients (basil through garlic). Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine. Cover and refrigerate at least 2 hours or overnight.
I changed the recipe. The couscous was too sticky. So, I substituted 1 cup of quinoa.....much more protein anyway. With the couscous, I would have rated a 2. With the quinoa, I rate it a 5. Cook the chicken as stated and then just cook the quinoa in water. 1 cup of quinoa to 2 cups of water.
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