Another summer salad.....

I haven't tried this recipe, but I think I will tonight. It's from Wild Oats

Colorful Couscous Salad with Chicken

This exotic salad is a delicious way to experience the extraordinary taste of couscous. Couscous is made from refined durum wheat and looks like tiny grains. It is often used in North African cuisine. If you don't eat every last morsel, try the leftovers cold for lunch the next day.


Prep Time: 15 minutes, Cook Time: 15 minutes, Serves 6

1 cup couscous
2 cups Wild Oats Organic Chicken Broth
1/2 cup dry white wine
2 tsp. Wild Oats Organic Olive Oil
2 Tbsp. fresh lime juice
1 1/2 tsp. ground cumin
1 clove garlic, minced
1 pound boneless skinless chicken breasts, cubed
1 organic green bell pepper, cut into chunks
1 organic red bell pepper, cut into chunks
1 organic yellow bell pepper, cut into chunks
4 organic green onions, chopped
1/4 cup fresh black olives, pitted, for garnish

Prepare couscous following package directions, using chicken broth for liquid. Drain and set aside.

Combine wine, olive oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic together in a large skillet. Add chicken, then simmer over low heat until the liquid has evaporated and chicken juices run clear, about 5 to 7 minutes.

Transfer cooked chicken to a large bowl and add 1 tablespoon lime juice, 1/2 teaspoon cumin, bell peppers, green onion and couscous. Toss mixture well, and garnish each serving with a few black olives.

Yummy, cool summer salad....

Fresh Asparagus Couscous Salad modified from a Meals.com recipe

1 cup onion, finely chopped
2 tablespoons vegetable oil, divided
1/4 cup vegetable oil, divided
2 cups chicken stock
2 cups water
2 cups couscous
1 garlic clove, finely chopped
6 scallions, white parts only, finely chopped (reserve greens)
6 tablespoons lime juice
1 teaspoon salt
1 pinch ground pepper
3 pounds asparagus, sliced diagonally into 1/3'' slices, tips reserved
3 tablespoons fresh dill, chopped
1 1/3 cups radishes, cut into 1/4'' slices or finely chopped
1 pound small shrimp, cooked or more, if desired
1 cup lettuce leaves

In a medium saucepan sauté the onions in 2 tablespoons oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. I actually omitted this step, as we aren't real onion fans. We just brought the water and broth to a boil and added the couscous.

After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. In a small bowl mix the garlic, chopped scallions, lime juice, salt, and pepper for the dressing. Set aside. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip 1/4 cup oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green portions of scallions sliced diagonally, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips. We omitted this final step as well, as we aren't so fancy, schmancy as to serve our salads in lettuce cups. Eating it in a bowl or on a plate works for us! We also just mixed the asparagus tips into the salad, rather than use them as a garnish.