Fruited Couscous Salad with Chicken
Ingredients
- Salad:540mL water
- 35g chicken bouillon granules
- 350g` couscous, uncooked
- 305g boneless skinless chicken breast, cooked, cut into bite-sized pieces
- 150g red bell pepper, chopped one pepper
- 1 carrot, chopped
- 75g dried cranberries
- 1 green apple, chopped
- 3 green onions, chopped
- 10g parsley sprigs, finely minced
- Dressing:120mL freshly squeezed lemon juice
- 45mL olive oil
- 1 clove garlic, minced
- 1g curry powder
- 1g cumin
- 1g turmeric
- 1mL Tabasco sauce
- 1g black pepper, freshly ground
Directions
- In a jar or small bowl, blend together lemon juice, oil, garlic, curry powder, cumin, turmeric, Tabasco, and black pepper. Set aside.
- In a medium sauce pan, bring water to a boil, stir in chicken bouillon and add couscous. Mix couscous with a fork; cover and remove from heat. Let stand until broth is absorbed, about 15 minutes. Fluff couscous with a fork and transfer to a large bowl. Place bowl in refrigerator for about 5 minutes to cool.
- When couscous has cooled, mix in cooked chicken, red pepper, carrots, dried cranberries, apple, green onions and parsley. Add lemon dressing and toss well.
- Chill at least one hour before serving.
Nutrition Facts
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