Couscous Chicken and Red Pepper Salad

Chicken and Couscous


4 chicken breast halves, skinned
2-2/3 cups chicken stock
1-1/3 cups couscous
2 or 3 tomatoes, chopped
2 green onions, thinly sliced
2/3 of 15 ounce-can garbanzo beans, drained
1/3 cup red bell peppers, diced
1/3 cup dried currants
8 teaspoons parsley, minced


Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes. Remove chicken from skillet and set aside. Strain stock and return to skillet.

Bring stock to a boil and stir in couscous slowly. Mix well, cover and remove from heat. Let stand until all of the stock is absorbed, about 15 minutes. Fluff with a fork and spread out on a baking sheet to cool. Once cool, remove to a large bowl. Remove chicken from bone and cut into small pieces. Add to bowl with couscous. Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.


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