Couscous Chicken Salad

By LaLaCooks

Ingredients

• 1/4 cup plus 1 tablespoon olive oil, divided
• 1 yellow or orange bell pepper, chopped
• 1 small zucchini, chopped
• 1 green onion, finely chopped
• 1 pound chicken tenders, cut into bite-size pieces
• 2 cans (about 14 ounces each) chicken broth
• 10 ounces couscous
• 1 can (15-1/2 ounces) chickpeas (garbanzo beans), drained
• 1 large tomato, seeded and chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic salt
• 3 dashes hot pepper sauce

Details

Servings 6
Adapted from recipes.howstuffworks.com

Preparation

Step 1

Heat 1 tablespoon oil in large skillet over high heat. Add bell pepper, zucchini and onion; stir-fry 2 minutes or until crisp-tender. Remove from skillet and set aside in large bowl.
Add chicken and chicken broth to skillet. Bring broth to a boil over high heat; reduce heat to medium and simmer 4 to 5 minutes or until chicken is no longer pink. Remove chicken from broth with slotted spoon. Place in bowl with vegetables; cool.
Add couscous to broth. Remove skillet from heat. Cover and let stand 5 minutes or until all liquid is absorbed. Cool.
Combine chicken mixture, couscous, chickpeas, tomato and cilantro in large bowl.
Whisk together lemon juice, remaining 1/4 cup oil, cumin, garlic salt and pepper sauce in small bowl. Pour over couscous mixture. Serve warm or chill 1 hour before serving.