I love this recipe, it's fast and tasty to prepare. I've used white balsamic in place of sherry vinegar and it's so yummy!
Couscous Chicken Salad
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.
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- Calories: 322
- Calories from fat: 23%
- Fat: 8.1g
- Saturated fat: 1.1g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 1g
- Protein: 18.5g
- Carbohydrate: 42.8g
- Fiber: 4.9g
- Cholesterol: 25mg
- Iron: 1.9mg
- Sodium: 502mg
- Calcium: 42mg
- 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
- 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.
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