Recipe courtesy of Sandra Lee
Episode: Ocean Breeze
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Cool Couscous Salad
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

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