If you are bored with the regular old green or ceaser salad, and want to try something a bit more ethnically diverse, have a crack at this. Easy to put together and your only effort is to find where to get some couscous, which nowadays shouldn’t be an issue at all – you can also substitute the couscous with some bulgar wheat (soaked); but the couscous is lighter on the stomach.
About 40 minutes
- An exotic appetizer or salad option
- A light and jam packed healthy dish
- 1 ¼ cups fat-free, less-sodium chicken broth
- 1 (5.7-ounce) box uncooked couscous
- 1 ½ cups cubed cooked chicken (about 6 ounces)
- ½ cup thinly sliced green onions
- ½ cup diced radishes (about 3 large)
- ½ cup chopped seeded peeled cucumber
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons pine nuts, toasted
For the dressing:
- ¼ cup white wine vinegar
- 1 ½ tbsp extra virgin olive oil
- 1 tspn ground cumin
- ½ tspn salt
- 1/8 tspn freshly ground black pepper
- 1 garlic clove, minced
Kitchen things you’ll need:
- Large bowl
- Medium saucepan
- Knife and cutting board
- Toaster oven or a skillet for the pine nuts
- To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous.
- Remove from heat, cover and let stand 5 minutes.
- Fluff with a fork then spoon the couscous into a large bowl; cool slightly.
- Add chicken, onions, radishes, cucumber, parsley, and pine nuts and toss gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Then drizzle dressing over salad and toss to combine.
- Try adding feta cheese and cherry tomatoes to the salad as well.
- Try the dressing for other salads, will add some really great flavour.
- Also try adding some pomegranate beads for an extra sweet crunch.
- You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.