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.

TUNA COUSCOUS SALAD

~ Betty Crocker Bravo Pasta #79

1 c. uncooked couscous
1/4 c. sliced green onions
2 6 1/8 oz. cans solid white tuna in water, drained
1 9 oz. package frozen cut green beans, thawed and drained
1 8 oz. can sliced water chestnuts, drained
1/2 c. mayonnaise
1/2 c. plain yogurt
2 T. chopped fresh basil or 2 t. dried basil
2 T. cider vinegar
1/4 t. salt
3 c. bite sized greens
1 large tomato, cut into 12 wedges

Cook couscous as directed on package. Mix couscous, onions, tuna, beans, and water chestnuts in medium bowl. Mix mayonnaise, yogurt, basil, vinegar and salt; stir into couscous mixture. Cover and refrigerate about 3 hours or until chilled. Serve on greens and garnish with tomatoes.

Notes: Sometimes I serve this a little differently. First, I dice my water chestnuts and use fresh, cooked green beans. Then I leave out the lettuce and tomato and serve it as a sandwich filling in pita bread. I've also made it with quinoa instead of couscous and with cashew cream instead of yogurt. It’s good no matter how you serve it, as directed or changed up.

BLACK BEAN & COUSCOUS SALAD

~ allrecipes

1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 c. chopped fresh cilantro
1 c. frozen corn kernels, thawed
2 15-oz. cans black beans, drained
salt and pepper to taste

Bring chicken broth to a boil in a 2-quart or larger saucepan and stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once, or refrigerate until ready to serve.

Makes about nine cups.

Notes: I use crockpot beans that I've previously cooked and frozen, sometimes use water in place of broth, and throw in some extra cilantro, lime and cumin. I've made it with quinoa in place of the couscous, which I actually like better. It's also good with a dollop of avocado dressing on it. 

Linked up at: Eat at Home Ingredient Spotlight - beans

Photo notes: The salad pictured used yellow bell peppers instead of red because we already had some on hand. Not as colorful, but just as tasty.