Sesame Chicken Couscous Salad |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6). Ingredients:
1 1/2 cups chicken broth |
3 teaspoons soy sauce |
2 teaspoons sesame oil |
1 cup uncooked couscous |
2 green onions, sliced |
1 large sweet red pepper, chopped (optional) |
1 1/2 cups sugar snap peas or 1 1/2 cups snow peas |
3/4 cup broccoli floret |
1 cup cooked chicken, chopped |
1/4 cup lemon juice |
2 tablespoons olive oil |
1/4 teaspoon pepper |
1/4 cup slivered almonds, toasted |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
2. Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
3. Stir in green onions and red pepper. Cover and refrigerate until chilled.
4. Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
5. Add chicken, peas and broccoli to couscous.
6. In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
7. Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
8. Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.
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