Warm Chicken And Couscous Salad
This vibrant couscous salad is a delightful blend of fluffy couscous, crunchy carrots, sweet dried cranberries, and tender green onions, all tossed in a zesty olive oil and sherry vinegar dressing. Topped with slices of roasted chicken and finished with a sprinkle of fresh mint, this dish is as colorful as it is flavorful, making it a perfect dish for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 1 1⁄2 cups water
- 1/8 tsp. salt, plus more, to taste
- 1 cup instant couscous
- 2 carrots, peeled and chopped
- 2 green onions, white and tender green
- portions, chopped
- 1⁄3 cup dried cranberries
- 1⁄2 cup extra-virgin olive oil
- 2 Tbs. sherry vinegar
- Freshly ground pepper, to taste
- 10 1⁄2 oz. sliced roasted chicken (about 2
- cups) (see related recipes at left)
- 1 Tbs. thinly sliced fresh mint
Instructions
- In a small saucepan over high heat, combine the water and the 1/8 tsp. salt and bring to a boil. Stir in the couscous and return to a boil. Remove from the heat, cover and let stand for 5 minutes. Transfer to a bowl and fluff with a fork to separate the grains. Add the carrots, green onions and dried cranberries.
- In a small bowl, whisk together the oil and vinegar. Season with salt and pepper. Stir into the couscous mixture.
- Transfer the couscous to a serving dish and arrange the chicken on top. Sprinkle with the mint and serve warm. Serves 4.
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