Tonight’s meal was a big hit with Mr. John. He immediately gave it 4 stars and had 2 helpings! It is pretty refreshing for a warm summer day. I found this recipe from the Cooking Light website but ended up tweaking it quite a bit by adding dried cherries, silvered almonds and chopped red pepper. I think you could add other veggies to your liking.
Lots of different textures, from the couscous, nuts and veggies.
It’s like a rainbow in a bowl
This recipe would be good (and quicker) if you had leftover chicken but we did not so Mr. John grilled some for me
I cooked the couscous…I love saying that word
Whipped up the dressing
Mixed it all together and dinner was served!
It was served semi-warm and now is the the refrigerator – I’m thinking it will taste good tomorrow cold too.
Chicken and Couscous Salad
Prep Time to Table: 40 minutes
Recipe : Adapted from Cooking Light
-1 ¼ cups chicken broth
-5.7 oz. box of uncooked couscous
-1 ½ cup cubed cooked chicken
-2 Tbls sliced green onions
-1/2 cup peeled seeded cucumber (chopped)
-1/4 cup chopped fresh parsley (or less)
-2 tbls toasted almonds slivers
– 3 tbls chopped dried cherries (optional)
-1/4 cup chopped red pepper
-1/4 cup white wine vinegar
-1 ½ tbl olive oil
-1 tsp cumin
-1/2 tsp salt
-1/8 tsp fresh ground pepper
-1 garlic clove minced
1. Bring broth to boil; add couscous, remove and cover and let stand 5 minutes then fluff with fork
2. In large bowl combine cooled couscous and remainder of ingredients except dressing
3. Mix dressing ingredients and drizzle over mixture and toss gently
Notes: can be served immediately or cold