Sesame Chicken Couscous Salad

<< Sesame Chicken Couscous Salad fufills your desires for delicious food and balanced nutrition. Fresh local produce needed for this recipe can be found in most areas during the spring and summer months – feel free to substitute seasonal vegetables sold in your community, as needed.

Ingredients:

• 1 ½ cups chicken broth
• 1 tsp. soy sauce
• 1 tsp. sesame oil or olive oil
• 1 cup uncooked couscous
• 2 green onions, sliced
• 1 large red sweet pepper, chopped
• 1 ½ cups sugar snap peas or snow peas
• ¾ cup broccoli florets
• 1 cup cooked chicken, chopped
• ¼ cup lemon juice
• 2 tbsp. olive oil
• 2 tsp. soy sauce
• ¼ tsp. pepper
• 1 tsp. sesame oil, optional
• ¼ cup slivered almonds, toasted
• 1 tbsp. sesame seeds, toasted

Place uncooked couscous in a large bowl – stir in the boiling broth. Cover and let stand for 5-8 minutes. Fluff with fork. Once you have fluffed the couscous, stir in green onions and red pepper. Cover and refrigerate coucous mixture until chilled.

Steam the peas for one minute. Add broccoli and steam for 2 more minutes or until crisp-tender. Rinse in cold water and drain to stop cooking process and to enhance color.

Add chicken to the chilled couscous together with the broccoli and peas.

Dressing: In a small bowl, combine lemon juice, olive oil, soy sauce, pepper and sesame oil. Add to couscous mixture and stir.

Just before serving, stir in the almonds and sprinkle sesame seeds over top of salad. Served chilled or at room temperature.

Sesame Chicken Couscous Salad serves: 4

Source: “Simply in Season, A World Community Cookbook,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.

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