Recipes : Cool Couscous Salad : Food Network

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Cool Couscous Salad
Recipe courtesy Sandra Lee

Ingredients
1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on a diagonal
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1/2 cup loosely packed mint leaves, roughly torn
1 store bought roast chicken
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch cayenne pepper

Instructions
Make the couscous according to the directions. Uncover and fluff with a

fork. Transfer the couscous to a large bowl and let cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and
mint.

Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove
skin and cut the breasts into small pieces. Add the chicken to the couscous.

In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke
liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the
couscous mixture and toss lightly to combine.