Chicken, Couscous, and Fig Salad With Toasted Almonds |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Middle Eastern flavors Ingredients:
1 1/2 cups couscous |
2 1/2 cups boiling water |
kosher salt |
1/2 cup extra virgin olive oil |
1/3 cup fresh lemon juice |
2 garlic cloves, minced |
1 teaspoon grated lemon zest |
fresh ground black pepper |
2 cups shredded cooked chicken |
1 romaine lettuce hearts, cut into thin crosswise slices |
8 ounces moist dried calimyrna figs, stems trimmed, cut into 1/2-inch pieces |
1 cup diced firm ripe plum tomato, plus |
2 tomatoes, trimmed and quartered |
1/2 cup diced cucumber, plus |
6 slices cucumbers |
1/2 cup lightly packed chopped flat leaf parsley |
1/2 cup lightly packed chopped mint leaf |
1/4 cup chopped fresh dill |
1/2 cup sliced natural almonds |
Directions:
1. Add the couscous to a bowl; add in the boiling water and 1/2 teaspoon salt; stir once.
2. Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
3. In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, 1/2 teaspoon salt, and black pepper until blended.
4. When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
5. Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
6. Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
7. Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
8. Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
9. Sprinkle the almonds on top; serve at room temperature.
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