Now, moving on to more positive things. :) This couscous salad. Here is another very quick and easy couscous salad to mix up for lunch or dinner. With the grains, the protein, and the vegetables, it provides a very satisfying and filling bite. I love the asian flavors mixed in with the couscous as it was definitely different from my normal couscous salads. I'm guessing that this could easily be made with whatever grain you'd like. To save time, you can always buy pre-cut vegetables and a rotisserie chicken at the store.
from The Foodie Spot
Yield: 4 servings
- 1 1/2 cups chicken broth
- 3 tsp soy sauce, divided
- 2 tsp sesame oil, divided
- 1 cup uncooked whole wheat couscous
- 2 green onions, sliced
- 1 large red sweet pepper, chopped
- 1 1/2 cups sugar snap peas or snow peas
- 3/4 cup broccoli florets
- 1 cup cooked, chopped chicken
- 1/4 cup lemon juice (juice of 1 small lemon)
- 2 Tbsp olive oil
- 1/4 tsp pepper
- 1/4 cup slivered almonds
- 1 Tbsp sesame seeds
- Bring chicken broth, 1 tsp soy sauce, and 1 tsp sesame oil in a medium saucepan and bring to a boil. Stir in uncooked couscous, cover, and let stand until liquid has absorbed. Fluff with work and transfer to a larger bowl. Stir in green onions and red peppers. Set aside.
- Meanwhile, steam peas 1 minute. Add broccoli and steam until crisp tender. Rinse in cold water and drain.
- Add steamed vegetables and cooked chicken to couscous mixture. Set aside.
- For the dressing, mix together lemon juice, olive oil, 2 tsp soy sauce, pepper, and 1 tsp sesame oil. Mix into couscous salad. Before serving, stir in slivered almonds and top with sesame seeds.