Warm Chicken and Couscous Salad with Almonds


Slideshow: Quick Chicken Recipes


  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 1 shallot, coarsely chopped
  • 3/4 cup couscous
  • 1 cup chicken stock or canned low-sodium broth
  • 2 tablespoons dried currants
  • One 3 1/2-pound roasted chicken, meat shredded
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup salted roasted almonds, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground pepper

How to make this recipe

  1. In a small saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over high heat until lightly browned, 1 to 2 minutes. Stir in the couscous. Add the stock and currants and bring to a boil. Cover the saucepan, remove from the heat and let stand for 5 minutes.

  2. Fluff the couscous with a fork and transfer it to a large bowl. Add the chicken, parsley, almonds, lemon juice and the remaining 3 tablespoons of olive oil. Season with salt and pepper, toss well and serve immediately.

Contributed By Published January 2013

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