Trouble With Toast

Recipe: Chicken and Couscous Salad | July 20, 2009

As I prepared to spend the weekend triathlon-ing in Chattanooga, I had to make sure that my culinarily-challenged fiance had sustenance while I was gone.  I made him his usual favorite–beans and rice–but I also wanted to give him a little something different, so he wouldn’t be bored and tempted to spend extra money (and calories) eating out.

This salad fit the bill perfectly.  It used ingredients I already had around the house, it was simple to throw together, and it had crisp, refreshing flavors while providing some nice nutritional punch.  The dressing was nice and tangy, but the cumin did add a touch of smokiness that just barely danced on the tongue.

This recipe is slightly adapted from the original, which I found in Cooking Light.  You could certainly play around with the protein, or simply not use one at all.  You could also add and subtract veggies based on your tastes, as long as there is enough crunch to balance out the softness of the grains.  Enjoy!

  • 1 1/4 cups chicken broth
  • 1  (5.7-ounce) box uncooked couscous
  • 1 1/2 cups cubed cooked chicken (about 6 ounces)
  • 1/2  cup thinly sliced green onions
  • 1/2  cup diced radishes (about 3 large)
  • 1/2  cup chopped seeded peeled cucumber
  • 1/4  cup chopped fresh flat-leaf parsley
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, and parsley; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

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