Chef Recipes

Moroccan Couscous and Chicken Salad

Serves 4

1 cup couscous
1 ½ cup water or chicken stock

1 cup chopped seeded tomatoes (fresh)

4 boneless cooked chicken breasts cut into ½ inch pieces
3 tablespoons chopped basil (fresh)
1 tablespoon chopped mint (fresh)
2 cloves garlic minced
1/3 cup olive oil
3 tablespoons red wine vinegat

bring the stock or water to a boil, stir in the couscous, cover and let stand for 10 minutes. Uncover, fluff with a fork and let cool.

Combine all ingredients and let the flavors blend for 10-15 minutes