Cool Salad

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COOL COUSCOUS SALAD

(from the FOOD NETWORK)

• 1 box (10-oz.) instant couscous

• 6 oz. jar marinated artichoke heart quarters, drain and reserve liquid

• 1 cup halved cherry tomatoes

• 3 scallions, thinly sliced on the diagonal

• 1 can (15 oz.) chick peas (garbanzos), drained and rinsed

• 1 large cucumber, peeled, seeded, and cut into large dice

• ½ cup loosely packed mint leaves, roughly torn

• 1 store bought roast chicken

• 1 lemon, juiced

• ½ cup extra-virgin olive oil

• Salt and freshly ground black pepper

• Pinch cayenne pepper



Make the couscous according to the directions. Uncover and fluff with a fork when done. Transfer the couscous to a large bowl and let cool. When cool, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint to the couscous. Remove the breasts from the roast chicken—reserve the rest of the chicken for another use. Remove skin and tear the breasts into small pieces. Add the chicken to the couscous. In a small bowl, whisk together the lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper and a little cayenne pepper to taste. Pour this dressing over the couscous mixture and toss lightly to combine.