Chicken couscous salad
Delicious chicken couscous salad recipe. Packed with flavors of grilled chicken, fluffy couscous, fresh veggies, and zesty vinaigrette dressing. Enjoy a burst of Mediterranean taste!
Ingredients:
- 6 cups packed arugula (170g), plus whole leaves for garnish
- 2 cups Israeli couscous (340g)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup pine nuts
- 4 garlic cloves, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 1/2 pints red cherry tomatoes, halved
- 4 yellow or orange tomatoes, cut into 1-inch dice
Instructions:
- Start by heating a large saucepan filled with salted water until it boils. Place the 6 cups of arugula into the boiling water and blanch for 10 seconds. Use a slotted spoon to move the arugula to a colander. Rinse it under cold water to halt the cooking process, then let it drain.
- Put the couscous into the boiling water and cook it over medium-high heat. Stir occasionally and cook until it's al dente, which should take about 10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle a bit of olive oil over it and mix well to prevent clumping. Allow the couscous to cool down to room temperature.
- In a small skillet, toast the pine nuts over medium heat. Toss them around until they turn golden brown, which should take approximately 2 minutes. Let them cool down.
- Remove any excess water from the arugula and roughly chop it. Place the arugula into a food processor. Add the pine nuts, garlic, cheese, and 1/2 cup of olive oil. Process the mixture until the pine nuts are finely chopped. Season the pesto with salt and pepper.
- Transfer the couscous to a large serving bowl and mix in the pesto. Gently fold in the tomatoes. Top it off with arugula leaves as a garnish and then it's ready to be served.
Summary:
- Calories: 11195 kcal
- Fat: 373 g
- Protein: 817 g
- Carbs: 1126 g
- Potassium: 15218 mg
- Magnesium: 1849 mg