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COUSCOUS
SALAD WITH CHICKEN, TOMATO, AND BASIL
2
tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 (15.75-ounce) can fat-free, less-sodium
chicken broth
1 1/2 cups uncooked couscous
2 cups chopped tomato (about 1 1/4 pounds)
2 cups chopped roasted skinless, boneless
chicken breast (about 2 breast halves)
1/3 cup thinly sliced fresh basil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled feta cheese
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Combine
1 tablespoon olive oil and garlic in a large microwave-safe
bowl, and microwave at high for 45 seconds. Add
the broth; microwave at HIGH 4 minutes or until
mixture simmers. Gradually stir in couscous; cover
and let stand 5 minutes. Fluff with a fork. Stir
in the tomato, chicken, basil, vinegar, salt,
and pepper. Drizzle with 1 tablespoon oil, and
sprinkle with cheese.
4
servings.
[Cooking
Light, July 2001]
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