Mother Earth Living

Go Nuts For These Nutritional Superstars: Curried Couscous and Chicken Almond Salad

Help your heart with these delicious tree-treats.
By Kris Wetherbee
May/June 2005


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Curried Couscous and Chicken Almond Salad
Serves 4 to 6

Couscous:

  • 11/2 cups chicken broth
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 11/2 cups regular or whole-wheat dry couscous

Dressing:

  • 1 mango, peeled and coarsely chopped
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup mayonnaise
  • 1 garlic clove, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon sugar
  • 1 teaspoon salt

Salad:

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 pound white meat chicken or turkey strips
  • 4 cups loosely packed chopped red cabbage
  • 1 medium cucumber, chopped (about 2 cups)
  • 1 cup sliced celery
  • 3/4 cup slivered almonds (* can toast if desired)

* To toast nuts, spread out in a single layer on a baking sheet and toast in a 350 degree oven for 5 to 15 minutes, stirring occasionally. Or, toast in a dry skillet over medium heat until golden brown.

  1. In a large pan, combine chicken broth, butter, salt, curry powder and cumin. Bring to a boil. Remove from heat and add dry couscous. Stir well, cover and let stand for 5 minutes. Fluff with a fork before adding to salad.
  2. Using a mixer or food processor, add all dressing ingredients and process until smooth. Set aside.
  3. In a skillet, heat olive oil over medium-high heat. When hot, add garlic and chicken or turkey strips and cook until lightly golden outside and no longer pink inside. Remove to a large serving bowl and add remaining salad ingredients. Add couscous and toss well. Add dressing and toss until thoroughly combined. Serve immediately or cover and refrigerate.\
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