Couscous Chicken Salad

Photo: Karry Hosford
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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 322
Caloriesfromfat 23 %
Fat 8.1 g
Satfat 1.1 g
Monofat 5.3 g
Polyfat 1 g
Protein 18.5 g
Carbohydrate 42.8 g
Fiber 4.9 g
Cholesterol 25 mg
Iron 1.9 mg
Sodium 502 mg
Calcium 42 mg

Ingredients

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

Preparation

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.

Note:

September 2003