Submitted by Cambria Sorensen
ingredients:
1 1/2 cups chicken broth
12oz. chicken breasts
1 10oz. box couscous
1 cup chopped fresh cilantro
1/4 cup olive oil
3 Tablespoons sherry vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 1/2 cups halved cherry tomatoes
1 cup sliced green onions
1 15oz. can chickpeas, drained and rinsed
Directions:
Bring broth to a boil in a medium saucepan. Add chicken, cover reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken; set aside. Cool slightly, and coarsely chop. While chicken cools, add couscous to broth; stir well. Cover and let stand 10 minutes. Place couscous in a large bowl; cool completely. Fluff with fork. Stir in cilantro, olive oil, vinegar, salt, pepper and garlic. Add chopped chicken, tomatoes, onions, and chickpeas; toss. Cover and refrigerate at least 2 hours or overnight. Serves 6.
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