Wednesday, June 15, 2011

Chicken and Citrus Couscous Salad


  • 1 C orange juice
  • 2 tsp olive oil or butter
  • 3/4 C plain couscous
  • 6oz cubed fully cooked chicken breast (approximately 3/4 C)
  • 1/4 C dry roasted peanuts
  • 1/4 C mandarin orange segments, drained (or one "fruit cup" size)
1. In medium saucepan, bring orange juice and olive oil just to a boil. Stir in couscous. Remove from heat, cover, and let sit 5 minutes. Fluff with fork, transfer to a covered dish, and refrigerate.
2. In 10-inch skillet, heat chicken and peanuts for 4-6 minutes, or until chicken is browned.
3. Add chicken and peanuts to cooled couscous, top with mandarin orange segments.

Robyn's notes: the couscous does not need to be cold, just cooled. This is meant to be a quick dish for a warm day, and if the couscous is hot it makes the orange segments seem kind of gummy. I served this on a bed of baby spinach.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

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