It’s too hot (hot damn) for my Seattle born blood. I can’t fathom eating anything warm, so I’m turning everything in my kitchen in to some kind of cold salad. Today’s variety was a Strawberry & Chicken Couscous salad. It was so light and yummy, and was exactly what I wanted on this hot, muggy day.
I dressed the salad with lime & olive oil, but you could really use any kind of vinaigrette. I had a strawberry vinaigrette the other day that would have been SO good on it. Speaking of which, I need to figure out how to make that…..
Strawberry Chicken Couscous Salad
Yield: 2 dinner sized servings
- 1 cup dry couscous
- 1 1/2 c chicken stock
- 2 chicken breasts
- 1/2 c chopped strawberries
- 1/2 c chopped spinach
- 1/4 c crumbled goat cheese
- chopped basil (optional)
- 2 tbsp toasted pine nuts
- salt & pepper to taste
- Lightly toast the dry couscous over medium heat in a pot for about two minutes and stir frequently.
- Add chicken stock to the couscous and bring to a boil (I find chicken stock adds a nice flavor that you don’t get with water).
- Reduce the stock to a simmer, and cover the pot. Cook for about 15 minutes until all the liquid is absorbed.
- In the meantime, cook your chicken over medium heat in a pan until the insides are no longer pink (about 5 minutes).
- Add your pine nuts to the pan when you have about two minutes left to lightly toast them.
- Put the hot chicken and couscous in the fridge (or freezer, if you don’t want to wait) to chill.
- When the couscous and chicken have cooled, mix them with the rest of your ingredients and add your dressing.
- Serve & enjoy!