Photo: Karry Hosford
8 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

KarenWard's Review

April 26, 2011
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!

TauriOliver's Review

April 09, 2011

kyleMc's Review

August 25, 2010
We thought this was pretty good, but not great. I felt like it was missing something but I couldn't figure out what it was.

LynnieM's Review

August 24, 2010
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.