I am Corebie who loves finding new recipes. I made this one yesterday, because I needed new lunch ideas. It's hot. It's spicy. It's also a cold summer salad.
Moroccan Chicken and Couscous Salad
MOROCCAN CHICKEN & COUSCOUS SALAD
3 c. chicken broth
1 1/2 c. uncooked couscous
1 tbsp. chopped fresh parsley
1/2 tsp. dried thyme
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. curry powder (opt.)
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper (opt.)
2 c. snow peas (6 oz.), cooked until crisp-tender
1 1/2 c. diced, cooked chicken
3/4 c. thinly sliced scallion (about 4)
1/2 c. chopped green bell pepper
2 tbsp. raisins or currants
1/4 c. toasted almonds or pecans, chopped coarse
1. Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes until broth is absorbed.
2. Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper. Add cooked couscous and toss to coat.
3. Add snow peas, chicken, scallions, green pepper and raisins. Toss to mix well.
4. Cover and refrigerate at least 1 hour. Sprinkle with nuts just before serving.
Makes 8 cups - 4 servings.
I eliminated the raisins and nuts to make it Core.
This recipe is so good, perfect for a light summer lunch or supper, served with a green salad. Enjoy!