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Moroccan Chicken & Couscous Salad Recipe

by CookEatShare Cookbook

Ingredients

3 c. chicken broth 1 1/2 c. uncooked couscous 1 tbsp. minced fresh parsley 1/2 teaspoon dry thyme 2 tbsp. fresh lemon juice 2 tbsp. extra virgin olive oil 1 teaspoon curry pwdr (opt.) 1/4 teaspoon freshly grnd black pepper

1/8 teaspoon crushed red pepper (opt.) 2 c. snow peas (6 ounce.), cooked till crisp-tender 1 1/2 c. diced, cooked chicken 3/4 c. thinly sliced scallion (about 4) 1/2 c. minced green bell pepper 2 tbsp. raisins or possibly currants 1/4 c. toasted almonds or possibly pecans, minced coarse

Directions

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 min till broth is absorbed.
2. Meanwhile, in a large bowl whisk the lemon juice, oil, curry pwdr, black pepper and crushed red pepper. Add in cooked couscous and toss to coat.
3. Add in snow peas, chicken, scallions, green pepper and raisins. Toss to mix well.
4. Cover and chill at least 1 hour. Sprinkle with nuts just before serving.
5. Makes 8 c. - 4 servings.

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