Couscous Chicken Salad - WIP

In article <[email hidden]>,

Melba's Jammin said:

OK, here's where I am, two and a half hours from dinner:
3/4 cup whole wheat couscous, rehydrated in
1-1/2 cups weakly flavored chicken stock made with bouillon powder
6 oz leftover roasted chicken breast, diced
3 green onions, sliced
1/2 cup mixed dried berries (blues, cherries, and maybe crans)
That's all mixed and in the fridge.
Waiting for the end is 2 oz (1/2 cup) sliced/slivered/mooshed in the food
processor because I started with whole raw almonds

Remember the clementines? they're peeled and I think I'll just consider
them a garnish; i.e., I'll put them on the edge of the plate and, no,
they won't have all the white strings pulled off. Fiber. "-)

I'm debating the dressing. Leaning towards oil and vinegar. And I
still don't have any fresh parsley or mint to incorporate in the salad.
I'm also thinking about adding some shredded carrot to the mix.

I forgot about the 1/4 cup or so of diced green pepper.

Now I gotta get to work on grating the horseradish. Swell. What I do
for that man.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

Melba's Jammin said:

OK, here's where I am, two and a half hours from dinner:

(snipped)
And here's what I just posted on my website:

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Couscous Chicken Salad 3-26-06

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OK, so my foodie friends know I've been enjoying Trader Joe's whole
wheat couscous for a couple days. Supper tonight was a chicken salad
with couscous and stuff.

Try this recipe if you wish. Note that I screwed up on the rehydration
of the couscous; correct information is below.

Couscous Chicken Salad - a Schaller original

Salad ingredients:
3/4 cup whole wheat couscous rehydrated in
3/4 cup lightly flavored chicken broth
6 oz cooked chicken breast (about half a breast)
3 green onions, sliced
1/4 cup diced green pepper
1/2 cup dried mixed fruits
1/2 a carrot, shredded
2 oz almonds, sliced, toasted
Freshly ground black pepper

Dressing:
~ 2 tablespoons lime juice
Some olive oil
Some balsamic vinegar

Combine the salad ingredients, except the almonds. This can be done well
in advance and refrigerated. At serving time, fold in the almonds and
sprinkle the lime juice over, then drizzle some olive oil and balsamic
vinegar over and mix gently. Add the ground black pepper. Serve on a bed
of lettuce.

Ours was accompanied by those aging clementines, some cherry tomatoes
for me, some olives for Rob, and some inexpensive (less than
$1.50/pound) and delicious asparagus for me; toasted Italian bread to
accompany. Oh, I forgot to mix the almonds in and discovered it after I
plated the salads, so I just sprinkled them on top.

We've been eating so much greenery our noses are beginning to twitch.

Here's a picture of my plate. It was pretty good. Oh, my screwup was
that I soaked the couscous in twice as much liquid as I should have. It
was very sticky-togethery when it was hot; broke up well enough with a
fork.

Thanks for looking.
-Barb
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.