CHICKEN, CORN, AND COUSCOUS SALAD
I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.
Provided by Kitty Z
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the curry powder, mustard, and vinegar.
- Season with salt and pepper.
- Whisk in 3 tbsp of oil and set aside.
- Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
- Remove from heat, add couscous, and let sit covered for about 5 minutes.
- Heat the remaining oil in a skillet over medium heat.
- Cook the chicken until just done; the time will depend on how big your chicken pieces are.
- Remove the chicken to another dish and keep warm.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
- Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
- Combine chicken, corn mixture, and couscous.
- Add curry mixture and cilantro and toss to combine.
Nutrition Facts : Calories 829.6, Fat 42.3, SaturatedFat 7.9, Cholesterol 92.8, Sodium 160.7, Carbohydrate 75.2, Fiber 7.5, Sugar 2.6, Protein 41.8
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