Couscous Chicken Salad

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 chicken breast halves, skinned
• 4 cups chicken stock
• 2 cups couscous
• 1 tomato, chopped
• 3 green onions, thinly sliced
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup red bell pepper, diced
• 1/2 cup dried currant
• 1/4 cup parsley, minced
• 1/2 cup lemon juice, freshly squeezed
• 6 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 teaspoon cumin
• 1/4 teaspoon curry powder
• 1/4 teaspoon tabasco sauce
• salt
• fresh ground pepper
• 1/2 cup pine nuts, toasted

Recipe

• 1 simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
• 2 remove chicken from skillet and set aside.
• 3 strain stock and return to skillet.
• 4 bring stock to a boil and stir in couscous slowly.
• 5 mix well, cover and remove from heat.
• 6 let stand until all of the stock is absorbed, about 15 minutes.
• 7 fluff with a fork and spread out on a baking sheet to cool.
• 8 once cool, remove to a large bowl.
• 9 remove chicken from bone and cut up into small pieces.
• 10 add to bowl with couscous.
• 11 mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
• 12 dressing: blend lemon juice, oil, garlic, cumin, curry powder and tabasco in a small bowl and season to taste with salt and pepper.
• 13 mix dressing with couscous mixture and toss well.
• 14 refrigerate before serving, one hour up to one day.
• 15 sprinkle with toasted pine nuts just before serving.