Warm Chicken and Couscous Salad
A staple of North African cuisine, couscous is a granular pasta made from durum wheat flour. In its region of origin, couscous is often made from scratch and cooked by a somewhat involved steaming process in which it is suspended over a simmering stew. Elsewhere in the world, couscous is usually available precooked and needs only to be stirred into boiling water or broth and allowed to sit for several minutes to rehydrate.
- 1 1⁄2 cups water
- 1/8 tsp. salt, plus more, to taste
- 1 cup instant couscous
- 2 carrots, peeled and chopped
- 2 green onions, white and tender green
- 1⁄3 cup dried cranberries
- 1⁄2 cup extra-virgin olive oil
- 2 Tbs. sherry vinegar
- Freshly ground pepper, to taste
- 10 1⁄2 oz. sliced roasted chicken (about 2 cups)
- 1 Tbs. thinly sliced fresh mint
In a small bowl, whisk together the oil and vinegar. Season with salt and pepper. Stir into the couscous mixture.
Transfer the couscous to a serving dish and arrange the chicken on top. Sprinkle with the mint and serve warm. Serves 4.