It’s been a little warm, so I wanted a salad or something cool to eat rather than a hot meal. I decided to try a cold couscous salad, and I made a green salad to go with it. We have plenty of salad greens and herbs growing right now. Plus it’s pea pickin’ time around here. I like to make my meals based on what’s available. In the summer it will depend on what’s ripe or ready to use after I’ve visited the garden and brought some fresh things inside.
Chicken and Couscous Salad
I boiled the chicken in some water and added the water to two cups of broth to make three. Pour the three cups into small sauce pan and boil. Add the couscous, the parsley and thyme. Cook for about 30 seconds. Remove from heat, add the green peas and raisins to soften, cover with lid and let stand for 5 minutes. Chop the chicken, and the green onions. Place in a bowl, pour the couscous over top and mix together, breaking apart any clumps. In a small bowl combine lemon juice, curry, oil, pepper, and red pepper. Pour over the bowl of couscous mixture, and toss. Put into the fridge to cool down. This salad is delicious but very light.
Related posts you might also like:
- Smoked Chicken Salad with Herbs
- Tequila Lime Chicken
- Cold Spaghetti Squash Salad
- Rum and Watermelon Fruit Salad
- Wild Rice Salad
- Irish Colcannon and Thyme Leaf Soup
- Liven Up Your Leftovers with Thai Kitchen
- Mini-Peppers stuffed with Bulgur and Mini-Yellow Squash
- Grilled Chicken – Lots of Ways
- Spring Sorrel and Minty Pea Soup