Chicken Salad with Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food! Ingredients:
1 cup couscous |
2 cups chicken broth |
1/2 cup dry white wine |
2 teaspoons olive oil |
2 tablespoons fresh lime juice |
1 1/2 teaspoons ground cumin |
1 clove garlic, minced |
1 pound skinless, boneless chicken breast meat - cubed |
1 green bell pepper, cut into large chunks |
1 red bell pepper, cut into large chunks |
1 yellow bell pepper, cut into large chunks |
4 green onions, chopped |
1/4 cup pitted black olives |
Directions:
1. Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
2. In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
3. Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
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