Moroccan Couscous Salad
Healthy Couscous Mixed with Chicken, Olives and Sun-Dried Tomatoes
3 cups of instant couscous
1 pound of. boneless, skinless chicken breasts
2 teaspoons of curry spice
2 tablespoons of canola oil
¼ cup of sun-dried tomatoes in oil, finely chopped
1 4-oz. can of chopped ripe olives (black)
2 tablespoons of balsamic vinegar
Cook the couscous according to directions on the package.. When the couscous is fully cooked, rinse thoroughly with cold water to stop the cooking process and keep the couscous from being sticky. Set it aside for now.
Dice the chicken into small cubes, approximately one half inch, and coat evenly with curry spice. On medium-high heat, add the 2 tablespoons of canola oil to a large skillet. Add the curry-coated diced chicken to the hot skillet and sauté it until begins to brown, stirring and turning the pieces often. Add the finely chopped tomatoes and the chopped black olives to the skillet and simmer for 5 minutes more.
Pour the balsamic vinegar over the cooked chicken, olives and tomatoes in the skillet. Remove the skillet from the heat and stir the contents until mixed thoroughly. Let the skillet mix cool for 5 minutes before adding the couscous and stirring again until everything is mixed well.
This dish will serve eight people as a side dish for dinner. This couscous recipe would also do well for potlucks and cookouts. Couscous is a healthy alternative to pasta and is a pleasant change of pace at meal time for busy families.
Pair the couscous salad with roasted meats and poultry or omit the chicken and add the curry to the olives and tomatoes before sautéing to pair with a vegetarian dish.
Published by Mike Rhino
Artist, writer, gambler, gardner, husband and dad. All of the above, all the time. After 3 years of business school, I traveled the country and explored different careers. After settling in Southern Californ... View profile
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