Curried couscous-chicken salad
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Water |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Curry powder |
| 2 | cups | Couscous; uncooked |
| 3 | cups | Boneless skinless chicken breast halves; about 1 1/2 pounds |
| 1½ | cup | Garbanzo beans; canned, drained |
| 1½ | cup | Red cabbage |
| ¾ | cup | Green onions; sliced |
| ¾ | cup | Celery; thinly sliced |
| 1 | tablespoon | Orange rind; grated |
| ¾ | teaspoon | Pepper |
| ¾ | cup | Orange juice; plus |
| ⅜ | cup | Orange juice |
| 2 | tablespoons | Olive oil |
Directions
Bring water, salt, and curry powder to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken and next 4 ingredients.
Combine orange rind and next 3 ingredients in a bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.
Recipe by: Cooking Light
Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 9, 1998