Cool Couscous Salad
chickpeas, cucumber, couscous, chicken, tomatoes, artichoke, mint, lemon, scallions
Ingredients
1 (10-ounce) box instant couscous 6 ounces marinated artichoke heart quarters - drain and reserve liquid 1 cup halved cherry tomatoes 3 scallions, thinly sliced on a diagonal 1 (15-ounce) can chickpeas, drained and rinsed 1 large cucumber, peeled, seeded and cut into large dice 1/2 cup loosely packed mint leaves, roughly torn 1 store bought roast chicken 1 lemon, juiced 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Pinch cayenne pepper
Directions for Cool Couscous Salad Recipe
Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool. To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint. Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous. In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.
Read the full directions on Food Network
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Servings
4 to 6 servings
Tags
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