WKYT - Chef Walter - Recipes

Chicken Couscous Salad Wednesday, August 17, 2011


1-1/2 cups reduced-sodium chicken broth
3 tsp reduced-sodium soy sauce, divided
1 cup uncooked couscous
2 green onions, sliced
1 1/2 cups fresh or frozen sugar snap peas
3/4 cup fresh broccoli florets
1 1/2 cups cubed cooked chicken
1 large sweet red pepper, chopped
3/4 cup diced zucchini
2 TBSP cider vinegar
2 tsp canola oil
1/2 tsp ground ginger
1/4 tsp pepper


In a saucepan, combine the broth, and 1 tsp soy sauce; 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. String pea pods and cut diagonally into 1 inch pieces. Place broccoli in a pan with a good cover with about ½ cup water. Bring to a boil and allow to boil about 2 minutes. Stir in snow peas and cook an additional minute. Drain. 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, water, canola oil, ginger, pepper and remaining soy sauce. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous.


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