Ingredients
-
1 1/2
-
12
-
1
-
1
-
1/4
-
3
-
3/4
-
1/4
-
1
-
1 1/2
-
1
-
1
-
-
-
Directions
Couscous Chicken Salad, From Cooking Light Posted for Zaar World Tour III North Africa Needs to chill 2 hrs or overnight , Delicious, made for my lunch, cheated a little & used shredded roast chicken & minced basil in a tube, added some fresh parsley for a hint of fresh Very tasty and one I will make again for certain Thanks for posting!, This was just wonderful! Love the fresh flavors and lightness of the dish The second day we ate it I added a little extra olive oil, salt, and pepper, and a handful of pinenuts Great stuff and so healthy
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Steps
|
1
Done
|
Bring Broth to a Boil in a Medium Saucepan. |
|
2
Done
|
Add Chicken; Cover, Reduce Heat, and Simmer 10 Minutes or Until Chicken Is Done. |
|
3
Done
|
Remove Chicken Using a Slotted Spoon; Set Aside. |
|
4
Done
|
Cool Slightly, and Coarsely Chop. |
|
5
Done
|
While Chicken Cools, Add Couscous to Broth; Stir Well. |
|
6
Done
|
Cover and Let Stand 10 Minutes. |
|
7
Done
|
Place Couscous in a Large Bowl; Cool Completely. |
|
8
Done
|
Fluff With a Fork. |
|
9
Done
|
Stir in Basil and Next 5 Ingredients (basil Through Garlic). |
|
10
Done
|
Add Chopped Chicken, Tomatoes, Onions, and Chickpeas; Toss Gently to Combine. |
|
11
Done
|
Cover and Refrigerate at Least 2 Hours or Overnight. |
