Chick-Chick Salad



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

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

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