Related recipes: Apples, Berries, Carrots, Citrus, Dairy-Free, Egg-Free, Fruit, Garlic, Herbs, Holiday and Festive, Pasta, Potlucks, Poultry, Side Dishes, Spring, Summer, Sweet Pepper
The colorful salad is a feast for the eyes as well as the tastebuds. The perfect dish to feed a crowd or take to a potluck.
Preparation facts
Yield: 6 servings
Ingredients
Salad:
2 1/4 cups (540mL) water
2 Tbs (35g) chicken bouillon granules
1 3/4 cups (350g)` couscous, uncooked
2 cups (305g) boneless skinless chicken breast, cooked, cut into bite-sized pieces
1 cup (150g) red bell pepper, chopped (one pepper)
1 carrot, chopped
1/2 cup (75g) dried cranberries
1 green apple, chopped
3 green onions, chopped
1/4 cup (10g) parsley sprigs, finely minced
Dressing:
1/2 cup (120mL) freshly squeezed lemon juice
3 Tbs (45mL) olive oil
1 clove garlic, minced
1/2 tsp (1g) curry powder
1/4 tsp (1g) cumin
1/4 tsp (1g) turmeric
1/4 tsp (1mL) Tabasco sauce
1/4 tsp (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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
