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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The couscous cooks in a little less liquid than normal, and the broth simmers instead of boils. That allows the couscous to absorb the seasonings while it chills overnight and maintain a fluffy texture. Ingredients:
1 1/2 cups fat-free, less-sodium chicken broth |
12 ounces skinless, boneless chicken breasts |
1 (10-ounce) package couscous |
1 cup chopped fresh basil |
1/4 cup extravirgin olive oil |
3 tablespoons sherry vinegar |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 1/2 cups halved cherry tomatoes |
1 cup sliced green onions |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed |
Directions:
1. Bring broth to a boil in a medium saucepan. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.
2. While chicken cools, add couscous to broth; stir well. Cover and let stand 10 minutes. Place couscous in a large bowl; cool completely. Fluff with a fork. Stir in basil and next 5 ingredients (basil through garlic). Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine. Cover and refrigerate at least 2 hours or overnight.
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