Cool Couscous Salad (Sandra Lee) |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1 (10-ounce) box instant couscous |
6 ounces marinated artichoke heart quarters - drain and reserve liquid |
1 cup halved cherry tomatoes |
3 scallions, thinly sliced on a diagonal |
1 (15-ounce) can chickpeas, drained and rinsed |
1 large cucumber, peeled, seeded and cut into large dice |
1/2 cup loosely packed mint leaves, roughly torn |
1 store bought roast chicken |
1 lemon, juiced |
1/2 cup extra-virgin olive oil |
salt and freshly ground black pepper |
pinch cayenne pepper |
Directions:
1. Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
2. To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
3. Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
4. In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.
|
|