Couscous Chicken and Red Pepper Salad

Chicken and Couscous

Ingredients

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

Instructions

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.

Dressing

Toasted Pine Nuts

Category

Course

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