Couscous Chicken Salad

1 1/4 cup chicken broth
1 cup uncooked couscous
1 Tbsp butter
3/4 cup olive oil
3 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp ground coriander
1/2 tsp Dijon-style mustard
1 large clove garlic, minced
Freshly ground black pepper, to taste
1 cup cooked, diced chicken
4-5 diced scallions, greens included
1 large crisp apple, cored and diced
1 large rib of celery, diced
Lettuce leaves
Parsley sprigs, for garnish

1. In a saucepan, bring chicken broth to a boil. Add couscous and butter. Bring to a boil again; cover, remove from heat and let stand 5 minutes. Fluff couscous with a fork and let cool. You should have about 2 cups of cooked couscous.
2. In a small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic, and pepper; mix well.
3. In a large bowl, combine cooled couscous, chicken, green onions, apple, and celery. Add olive oil mixture; toss to coat all ingredients. Serve on a bed of lettuce. Garnish with lettuce. Season to taste with freshly ground pepper. Serves 4.

Source: Cooking with Grace

Try #1 - February 28, 2012
This was great! Nice and light, a good change of pace. We doubled this recipe, and it could easily be tripled or more for a larger group.