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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