Focus on food: May 08, 2006
Chicken and Couscous Salad
The following recipe is from our Westport Cooks Archives and a previous class with Pepper Sinkler. You can use this recipe and add your own style as you make your own Chicken and Couscous Salad.
Ingredients:
2 whole chicken breasts
2 cups chicken broth
1 10 oz. Box couscous
1 tomato, peeled, seeded and chopped
3-4 scallions, sliced
1 cup drained canned chickpeas
½ of a red bell pepper, cut in julienne strips
½ cup dried currants
Ό cup chopped fresh parsley
Dressing:
6 Tablespoons fresh lemon juice
6 Tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon curry powder
3 to 4 drops Tabasco or other hot sauce
Pinch of garlic powder
Salt and freshly ground black pepper
½ cup toasted pine nuts
Directions:
Poach chicken breasts and allow to cool in the poaching liquid; cut into Ύ inch dice. Place couscous in a large bowl. Bring the chicken broth to a boil and pour over the couscous; cover and allow to stand for 5 minutes. Remove cover and fluff with a fork. Add the remaining salad ingredients. Blend the dressing ingredients together and pour over the couscous; toss well and add salt and pepper to taste. Stir in the pine nuts just before serving