Friday, May 23, 2008

Couscous Chicken Salad

A light, garlicky summer dish that's quite satisfying. Perfect for hot, summer days.

yield: 8 1-cup servings

1 1/2 cups chicken broth
12 oz skinless, boneless chicken breasts
1 10-oz package couscous
1 cup fresh basil (I used purple), chopped
1/4 cup olive oil
3 Tbsp balsamic vinegar
1/4 tsp pepper
1 garlic clove, minced
2 large tomatoes, chopped
2/3 cup sliced green onions
1 15.5-oz can garbanzo beans, rinsed and drained

1. Bring chicken broth to a boil. Add chicken. Cook 10 minutes or until chicken is done. Remove chicken from pot. Add couscous, remove from heat. Cover, let sit for 10 minutes. Fluff with fork.
2. Chop chicken into bite-sized pieces. Add basil, oil, vinegar, pepper, and garlic to couscous. Stir to combine. Stir in chicken, tomatoes, onions, and beans. Let cool in refrigerator for 2 hours.

***Note: If you live in Turkey, do NOT use the "cheap" couscous to make this. Splurge and buy the real stuff, don't waste your time with the "couscous" that's actually more like small alphabet pasta. It does NOT taste as good and does not work as well.***

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