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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Cooking Light. Needs to chill 2 hrs. or overnight. Ingredients:
1 1/2 cups reduced-sodium fat-free chicken broth |
12 ounces boneless skinless chicken breasts |
1 (10 ounce) package couscous |
1 cup chopped fresh basil |
1/4 cup extra virgin olive oil |
3 tablespoons sherry wine vinegar |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 garlic clove, minced |
1 1/2 cups halved cherry tomatoes |
1 cup sliced green onion |
1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans) |
Directions:
1. Bring broth to a boil in a medium saucepan.
2. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
3. Remove chicken using a slotted spoon; set aside.
4. Cool slightly, and coarsely chop.
5. While chicken cools, add couscous to broth; stir well.
6. Cover and let stand 10 minutes.
7. Place couscous in a large bowl; cool completely.
8. Fluff with a fork.
9. Stir in basil and next 5 ingredients (basil through garlic).
10. Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
11. Cover and refrigerate at least 2 hours or overnight.
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