Cool couscous salad
Discover an exquisite culinary experience with our refreshing cool couscous salad, featuring a delightful combination of fresh ingredients and zesty flavors.
Ingredients:
- 1 (10-ounce) box instant couscous
- 170g marinated artichoke heart quarters - drain and reserve liquid
- 1 cup halved cherry tomatoes
- 3 scallions, thinly sliced on a diagonal
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 large cucumber, peeled, seeded and cut into large dice
- 1/2 cup loosely packed mint leaves, roughly torn
- 1 store bought roast chicken
- 1 lemon, juiced
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Pinch cayenne pepper
Instructions:
- Prepare the couscous following the instructions. Uncover and separate the grains with a fork. Transfer the couscous to a large bowl and let it come to room temperature.
- Combine the artichoke hearts, cherry tomatoes, green onions, chickpeas, cucumber, and fresh mint with the couscous.
- Separate the chicken breasts from the cooked chicken - you can save the remaining chicken for later use. Remove the skin from the chicken breasts and chop them into small pieces. Mix the chicken into the couscous mixture.
- In a small bowl, whisk together the lemon juice that was set aside, olive oil, and the liquid from the artichokes. Season with salt, pepper, and a pinch of cayenne pepper to your liking. Drizzle this dressing over the couscous salad and gently mix to combine.
Summary:
- Calories: 3280 kcal
- Fat: 153 g
- Protein: 132 g
- Carbs: 361 g
- Potassium: 2885 mg
- Magnesium: 393 mg