Sesame Chicken Couscous Salad

“This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
  2. Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
  3. Stir in green onions and red pepper. Cover and refrigerate until chilled.
  4. Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
  5. Add chicken, peas and broccoli to couscous.
  6. In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
  7. Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
  8. Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.

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