Moroccan Couscous Salad
Golden-hued curried couscous tossed with chicken, dried plums, tomatoes and almonds is lovely to look at and even better to eat on a warm summer day.
1 1/2 cups chicken broth
1 cup (about 6 ounces) coarsely chopped dried plums
1 teaspoon curry powder
1 cup (6 ounces) dry couscous
1/2 cup chopped green onions
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups (8 ounces) cubed cooked chicken
2/3 cup chopped tomato
1/2 cup sliced almonds, toasted (optional)
In medium saucepan, combine chicken broth, dried plums and curry powder; bring to a boil. Remove from heat; stir in couscous and green onions. Let stand, covered, 5 minutes. Fluff with fork; allow to cool. Meanwhile, in small bowl, whisk together olive oil, vinegar, salt and pepper; add to couscous, tossing to coat. Stir in chicken and tomato. Just before serving, stir in almonds, if desired.
Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes or until lightly browned.
- % of Calories from Fat
- Total Fat