Chicken and Couscous Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A favorite with me and my girlfriends. Ingredients:
1 (14 1/2 ounce) can chicken broth (can use fat-free, sodium-free) |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2-1 teaspoon curry powder (add even more if you like a strong curry flavor) |
1 cup uncooked couscous |
1 1/2 lbs boneless skinless chicken breasts, cooked and cut into 1/2 inch pieces |
2 cups fresh pineapple chunks |
2 cups cubed cucumbers, chunks |
2 cups cubed red bell peppers |
2 cups cubed yellow bell peppers |
1 cup sliced celery |
1/2 cup sliced green onion (include tops) |
salt and pepper |
3 tablespoons apple cider vinegar |
3 tablespoons water |
2 tablespoons vegetable oil |
1 tablespoon fresh mint or 1 teaspoon dried mint |
lettuce leaf |
Directions:
1. In a non-stick pan, heat broth, cinnamon, nutmeg, and curry powder; bring mixture to a boil.
2. Add couscous and stir.
3. Remove pan from heat and let stand, covered, for 5 minutes.
4. Fluff couscous with at fork and let cool to room temperature.
5. Add chicken, pineapple, cucumber, bell peppers, celery, green onion, and salt and pepper to taste; toss to mix together.
6. In a krudit jar with a tight fitting lid, combine vinegar, water, oil, and mint; shake well.
7. Pour over couscous mixture and toss.
8. Serve over bed of lettuce.
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