A serving of couscous salad made with shredded chicken, garbanzo beans, sliced green onions, chopped tomatoes and roasted red peppers, currants, pine nuts and chopped parsley on a bed of spinach leaves
  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 1 1/2 cups chicken broth
  • 1/2 cups water
  • 1 10 oz package Vigo Couscous
  • 1 5 oz. can chicken meat, drained
  • 1 tomato, diced
  • 3 green onions, chopped
  • 1/2 cups chick peas, drained
  • 1/2 red bell pepper, cut into 1/2" julienne strips
  • 1/3 cups raisins
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 lemon, juiced
  • 1/3 cups Alessi Extra Virgin Olive Oil
  • 1/8 teaspoons ground cumin
  • 1/8 teaspoons curry
  • 1 drop Tabasco sauce
  • 1 teaspoon Alessi Garlic Puree
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/3 cups Alessi Pine Nuts

Directions

Bring broth and water to a boil, add couscous and stir. Cover and remove from heat. Let stand 5 minutes. Uncover and add chicken meat, tomato, onions, chick peas, red bell pepper, raisins and parsley. Mix well.

Blend lemon juice, olive oil, cumin, curry, tabasco, garlic powder, salt and pepper. Toss with salad. Refrigerate at least one hour. Garnish with nuts and serve.