Sesame Chicken Couscous Salad

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This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).

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Steps

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In a small saucepan , combine broth , 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.

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Place couscous in large bowl and stir in boiling broth.

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Cover and let stand 5-8 minutes.

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Fluff with fork.

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Stir in green onions and red pepper.

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Cover and refrigerate until chilled.

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Steam peas one minute.

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Add broccoli and steam 2 more minutes or until crisp-tender.

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Rinse in cold water and drain.

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Add chicken , peas and broccoli to couscous.

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In a small bowl , combine lemon juice , olive oil , 2 teaspoons soy sauce , pepper and 1 teaspoon sesame oil.

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Blend into couscous mixture.

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Mix in toasted almonds and sesame seeds immediately before serving.

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Serve chilled or at room temperature.

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Variation: substitute bulgur for couscous.

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Allow to stand in boiling liquid , covered , for 30 minutes.

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Ingredients

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chicken broth, soy sauce, sesame oil, couscous, green onions, sweet red pepper, sugar snap peas, broccoli floret, cooked chicken, lemon juice, olive oil, pepper, slivered almonds, sesame seeds