1 ½ cups
chicken broth
½ cup
water
10 oz.
couscous
5 oz.
can drained chicken meat
1
tomato, diced
3 green
onions, chopped
½ cup
drained chick peas
½ red
bell pepper, cut in ½” julienne strips
1/3 cups
dried currants (or raisins)
2 tbsp.
chopped parsley
DRESSING:
Juice of
½ lemon
1/3 cup
olive oil
1/8 tsp.
ground cumin
1/8 tsp.
curry
1 drop
Tabasco sauce
Pinch
garlic powder
Salt and
pepper
1/3 cup
toasted pine nuts (optional)
Bring broth and water to a boil, add couscous and stir. Cover
and remove from heat. Let stand 5 minutes. Uncover and add all salad
ingredients. Mix well.
 |
| Couscous is never not pretty. |
Blend all dressing ingredients except for pine nuts.
 |
| That's not the case, though, for salad dressing. |
Toss with salad. Refrigerate at least one hour. Garnish with pine nuts. Serve.
 |
| What a concoction! |
My Rating: 3/5 "This was underwhelming compared with my expectations. I should note that I wholeheartedly love every one of the ingredients in this. (Except for canned chicken. Because canned chicken is weird.) For some reason, though, the whole wasn't greater than the sum of its parts in this case - there was a bunch of stuff in the same bowl but it didn't blend together very well. I think the dressing could have been more flavorful, and if there'd been more of it that would have helped. You can tinker with it and see for yourself."
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