Couscous And Chicken Fruit Salad Recipes

COUSCOUS SALAD WITH CHICKEN & FRUIT

Steps:

• Bring water and 1/4 cup dressing to boil in small saucepan. Stir in couscous; cover. Remove from heat. Let stand 5 min. Fluff with fork.
• Place couscous in large bowl. Add chicken, oranges, grapes and apples; mix lightly. Mix mayo and remaining dressing until blended. Add to couscous mixture; toss to coat.
• Serve on lettuce leaves.

COUSCOUS CHICKEN SALAD

Steps:

• In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

CHICKEN SALAD WITH COUSCOUS

Steps:

• Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
• In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
• Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

CHICKEN SALAD WITH COUSCOUS

Steps:

• Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.

CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT

Steps:

• Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
• Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
• Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.

SESAME CHICKEN COUSCOUS SALAD

Steps:

• In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

CHICKEN AND COUSCOUS SALAD

Steps:

• In a medium saucepan bring the water and curry powder to a boil. Stir in the couscous and salt. Cover the saucepan; remove the pan from heat. Let stand 5 minutes or until water is absorbed by the couscous.
• Stir about half of the chutney into the couscous mixture.
• In a medium bowl combine the chicken, green onions, tomatoes, melon, and remaining chutney.
• To serve, arrange torn lettuce on 6 individual plates. Spoon couscous onto the lettuce then top with the chicken mixture. Squeeze a lime wedge over each serving.

ITALIAN CHICKEN-COUSCOUS SALAD

Steps:

• Heat broth to boiling in 1 1/2-quart saucepan; reduce heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes.
• Mix couscous, vegetables and chicken in large bowl. Pour dressing over mixture; toss lightly to coat. Line 6 salad plates with lettuce. Spoon salad onto lettuce.

COUSCOUS AND CHICKEN FRUIT SALAD

Steps:

• Drain liquid from fruit salad and reserve.
• In small saucepan, combine 1/4 cup reserved fruit juices, cornstarch, gingerroot and vinegar; blend well with wire whisk.
• Cook over medium heat until thick and bubbly, stirring constantly. Refrigerate to cool slightly.
• Add water to the remaining fruit juices to make 1-1/2 cups; place in medium saucepan.
• Bring to boil over medium heat. STir in couscous. Cover; remove from heat. Let stand 5 minutes.
• Refrigerate 10-15 minutes to cool slightly.
• Meanwhile, in large bowl, combine fruit salad, chicken, mango and grapes. Add slightly cooled dressing; toss gently to coat.
• Line serving platter with spinach leaves.
• Spoon cooled couscous evenly over spinach.
• Top with fruit and chicken mixture.
• Sprinkle with coconut, if using.