Californian Citrus Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A power pack high in Vitamin C couscous salad, wanna try? Ingredients:
one and a half cup of couscous |
3/4 cup of chicken broth |
one chicken breast |
2 tsps of sesame seeds |
2 californian pink pomelos |
2 california oranges |
6 tbsps of olive oil |
3 tbps of lemon juice |
one red bell pepper diced in small cubes |
one red onion diced in small cubes |
one small cucumber (peeled and remove the seeds) cut in cubes |
toasted almonds (chopped) (optional) |
basil and mint sprigs |
Directions:
1. In a small pot bring chicken broth and 1/4 cup water to a boil. Add couscous, cover, and remove from heat. And let it stand for about 5 minutes. Fluff it with your hands. In a small pan, fry the chicken breast crusted with sesame seeds in 3 tbsps of olive oil until golden brown on both sides and set aside. In a small bowl, mix together the remaining olive oil, lemon, salt and pepper. Pour over couscous and toss. Stir in the red pepper, onions, cucumber, oranges and pomelos in the salad. Slice thinly the chicken breast and top it on the couscous. Chop the mint and basil sprigs.
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