SESAME CHICKEN COUSCOUS SALAD
This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).
Provided by Valeria
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
- Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
- Stir in green onions and red pepper. Cover and refrigerate until chilled.
- Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
- Add chicken, peas and broccoli to couscous.
- In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
- Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
- Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.
Nutrition Facts : Calories 396.3, Fat 16.9, SaturatedFat 2.5, Cholesterol 26.2, Sodium 574.1, Carbohydrate 42.3, Fiber 5, Sugar 1.9, Protein 19.9
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