Chick-Chick Salad

Serves N/A

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Directions

In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken, garbanzos, cabbage, onions, and celery. Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well. Serve immediately or chill.

Ingredients

  • 3/4 cup water 1/4 cup thinly sliced celery
  • 1/2 tsp curry powder
  • 1/4 cup plus 2 Tbsp. fresh orange juice
  • 2/3 cup couscous 1 tsp grated orange rind
  • 1 cup cubed cooked chicken breast
  • (about 1/2 lb. boneless, skinless)
  • 2 tsp. olive oil
  • 1-1/2 cups cooked (1/2 cup dry) or 1 can
  • (15 oz) garbanzo beans, drained
  • 1/4 tsp. pepper
  • 1/2 cup chopped red cabbage

Parsed from recipe text (no separate ingredient records).