Appetizers / Soups / Salads

Moroccan-Style Couscous and Chicken Salad takes several minutes to prepare.

Moroccan-Style Couscous and Chicken Salad takes several minutes to cook.

Moroccan-Style Couscous and Chicken Salad makes 4 servings.

The ingredients for Moroccan-Style Couscous and Chicken Salad are:

1.5 cups Chicken Broth
1 cup instant CousCous
1/3 cup chopped dried apricots
1/3 cup dried currants or raisins
2 cups diced cooked chicken
2-3 scalllions, white and green parts, thinly sliced
2 Tbl minced fresh mint
2 Tbl minced fresh parsley
1.5 Tbl fresh lemon juice
3 Tbl fresh orange juice
3 Tbl olive oil
Salt and pepper to taste
1/3 cup pistachios or slivered almonds, lightly toasted

Here is how you make Moroccan-Style Couscous and Chicken Salad:

1. Bring the broth to a boil in a small saucepan. Combine the couscous, apricots, and currants in a large heatproof bowl. Add the boiling broth, stirring to mix well. Cover and set aside for 10 minutes; then fluff with a fork. Add the chicken, scallions, mint, and parsley.2. Whisk together the lemon juice, orange juice, and olive oil. Pour this over the salad and toss gently. Season with salt and pepper. Chill for 1 hr.3. Taste, and adjust the seasoning; then toss again. Serve the salad topped with the toasted nuts.Makes 4 1-1/3cup servings or 4 heaping 1 cup servings.I always make a double batch 8 - 1-1/3cup servings. It will keep in the refrigerator, covered for 2-3 days. Flavors will become more pronounced (YUMMMMM). Serve at room temperature.Number of Servings: 4Recipe submitted by SparkPeople user KERID44.

The nutritional information for Moroccan-Style Couscous and Chicken Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 467.9

• Total Fat: 18.0 g
• Cholesterol: 46.9 mg
• Sodium: 68.0 mg
• Total Carbs: 50.9 g
• Dietary Fiber: 7.3 g
• Protein: 26.3 g