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.
- 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.
- Using a mixer or food processor, add all dressing ingredients and process until smooth. Set aside.
- 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.\
Click here for the original article, Go Nuts For These Nutritional Superstars.
