"Chick-Chick" Salad
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Ingredients Directions
3/4 cup water
1/2 tsp. salt
1/2 tsp. curry powder
2/3 cup couscous
1 cup cooked chicken breast, cubed (about 1/2 lb., boneless, skinless)’
1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz) garbanzo beans, drained
1/2 cup red cabbage, chopped
1/4 cup celery, thinly sliced
1/4 cup plus 2 Tbsp. fresh orange juice
1 tsp. orange rind, grated
2 tsp. olive oil
1/4 tsp. pepper
In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous.
Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork. Add chicken, garbanzos, cabbage, onions, and celery.
Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended.
Add to couscous mixture; toss well.
Serve immediately or chill.
This is an official 5 A Day recipe.
Recipe provided by the California Dry Bean Advisory Board.
Nutritional Analysis Per Serving: Calories, 309; Fat, 5g; Cholesterol, 26mg; Fiber, 5g; Sodium, 331 mg; percent calories from fat, 16%.
http://www.cdc.gov/nccdphp/dnpa/5ADa...hick_salad.htm
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