• Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

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

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.