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.

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