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Warm Chicken and Couscous Salad with Almonds

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  1. 1/4 cup extra-virgin olive oil
  2. 1 shallot, coarsely chopped
  3. 3/4 cup couscous
  4. 1 cup chicken stock or canned low-sodium broth
  5. 2 tablespoons dried currants
  6. One 3 1/2-pound roasted chicken, meat shredded
  7. 1/2 cup flat-leaf parsley leaves
  8. 1/4 cup salted roasted almonds, coarsely chopped
  9. 3 tablespoons fresh lemon juice
  10. Salt and freshly ground pepper
  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.