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Ingredients
- 1 1/2 cups fat-free, less-sodium chicken broth
- 12 ounces skinless, boneless chicken breasts
- 1 (10-ounce) package couscous
- 1 cup chopped fresh basil
- 1/4 cup extravirgin olive oil
- 3 tablespoons sherry vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1 1/2 cups halved cherry tomatoes
- 1 cup sliced green onions
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed
Preparation
Step 1
Bring broth to a boil in a medium saucepan. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.
While chicken cools, add couscous to broth; stir well. Cover and let stand 10 minutes. Place couscous in a large bowl; cool completely. Fluff with a fork. Stir in basil and next 5 ingredients (basil through garlic). Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine. Cover and refrigerate at least 2 hours or overnight.