Ingredients:
4 chicken breasts, chopped in cubes
3 c. chicken broth
1 1/2 c. couscous
1 tbsp. chopped fresh parsley
1/2 tsp. thyme
2-3 c. green peas
1/2 green pepper, diced
2 tbsp. raisins
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. curry powder
Pinch of ground black pepper
Pinch of red pepper flakes
1/4 c. chopped nuts
Method:
Cook the chopped chiken.
Boil the broth and add the couscous, parsley, and thyme and cook the mixture for 30 seconds. Remove the pan from the heat, cover it and let the couscous stand for 5 minutes.
Steam the peas until just tender and place in a large bowl, add the green pepper, chicken and raisins. Pour the hot couscous over the chicken.
In a separate bowl, combine the lemon juice, curry, oil, black and red pepper. Pour this mixture over the couscous mixture and refrigerate for 1 hour. Sprinkle the salad with nuts before serving.
4 chicken breasts, chopped in cubes
3 c. chicken broth
1 1/2 c. couscous
1 tbsp. chopped fresh parsley
1/2 tsp. thyme
2-3 c. green peas
1/2 green pepper, diced
2 tbsp. raisins
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. curry powder
Pinch of ground black pepper
Pinch of red pepper flakes
1/4 c. chopped nuts
Method:
Cook the chopped chiken.
Boil the broth and add the couscous, parsley, and thyme and cook the mixture for 30 seconds. Remove the pan from the heat, cover it and let the couscous stand for 5 minutes.
Steam the peas until just tender and place in a large bowl, add the green pepper, chicken and raisins. Pour the hot couscous over the chicken.
In a separate bowl, combine the lemon juice, curry, oil, black and red pepper. Pour this mixture over the couscous mixture and refrigerate for 1 hour. Sprinkle the salad with nuts before serving.
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