Healthy Couscous Chicken Salad Recipe | Easy & Delicious

INGREDIENTS

1/4 cup plus 1 tablespoon olive oil, divided 1 yellow or orange bell pepper, chopped 1 small zucchini, chopped 1 green onion, finely chopped 1 pound chicken tenders, cut into bite-size pieces 2 cans (about 14 ounces each) chicken broth 10 ounces couscous 1 can (15-1/2 ounces) chickpeas (garbanzo beans), drained 1 large tomato, seeded and chopped 1/2 cup chopped fresh cilantro 1/3 cup lemon juice 1 teaspoon ground cumin 1/4 teaspoon garlic salt 3 dashes hot pepper sauce

PREPARATION:

1. Heat 1 tablespoon oil in large skillet over high heat. Add bell pepper, zucchini and onion; stir-fry 2 minutes or until crisp-tender. Remove from skillet and set aside in large bowl.
2. Add chicken and chicken broth to skillet. Bring broth to a boil over high heat; reduce heat to medium and simmer 4 to 5 minutes or until chicken is no longer pink. Remove chicken from broth with slotted spoon. Place in bowl with vegetables; cool.
3. Add couscous to broth. Remove skillet from heat. Cover and let stand 5 minutes or until all liquid is absorbed. Cool.
4. Combine chicken mixture, couscous, chickpeas, tomato and cilantro in large bowl.
5. Whisk together lemon juice, remaining 1/4 cup oil, cumin, garlic salt and pepper sauce in small bowl. Pour over couscous mixture. Serve warm or chill 1 hour before serving.

This recipe appears in: Middle Eastern