Photo: Karry Hosford
Yield:
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

kyleMc
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

KarenWard
April 09, 2011
N/A

kyleMc's Review

LynnieM
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

TauriOliver
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.