Saturday, August 31, 2013
COUSCOUS WITH CHICKEN, CHICKPEAS, & APRICOTS
~ All You magazine - 4/22/11
1 1/2 c. chicken broth
1 c. couscous
1/4 c. olive oil
1/4 c. lemon juice
1/2 t. cumin
2 c. shredded, cooked, boneless, skinless chicken
15 oz. can chickpeas, rinsed and drained or 2 c. homemade chickpeas
1/4 c. sliced almonds, toasted
1/2 c. dried apricots, chopped
3 green onions, finely chopped
8 c. chopped romaine or mixed salad greens
In a medium saucepan, bring broth to a boil. Stir in couscous, then cover and remove from heat. Let stand until couscous is tender, about 5 minutes. Transfer to a bowl, fluff with a fork, and let cool slightly.
Meanwhile, whisk oil, lemon juice and cumin together. Pour over couscous and toss to coat. Stir in chicken, chickpeas, almonds, apricots and green onions. Serve over lettuce.
Makes four servings.