While I was reading Food & Drink the other day, I saw this recipe for Orange-Infused Chicken Couscous Salad and I just couldn’t resist giving it a try. It seemed easy enough and the idea of a light citrusy meal was perfect for the warm weather.
1 Shallot, chopped
2 cloves of Garlic, chopped
2 springs of Fresh Thyme
1lb of boneless skinless Chicken Breasts
1/2 cup Chicken Stock
1 1/4 cup Couscous
1 small Red or Orange Pepper, chopped
2 Green Onions, sliced
1/4 cup Fresh Mint, chopped
1/4 cup Dried Apricots, diced
2 tbsp Extra Virgin Olive Oil
2 tbsp Seasoned Rice Vinegar or Apple Cider Vinegar
6 cups lightly packed Baby Arugula (I used Spring Mix, because that is what I had on hand)
Salt and Pepper
In a non-stick skillet, bring 1 cup of orange juice, shallot, garlic and thyme to a boil. Add chicken, cover and simmer for about 5 minutes.
Turn and cook for another 5 minutes, or until no longer pink inside.
Set the chicken aside. Right now it smells all citrusy and delicious!
In a saucepan, bring another 1 cup of orange juice and chicken stock to a boil. Add couscous, remove heat, cover and let stand for 5 minutes.
Add couscous to a large bowl and fluff with a fork. Add pepper, mint, apricots and green onions. Remove chicken from skillet, chop into bite size pieces and add to couscous.
Remove thyme from the skillet, add oil and vinegar. Use a whisk or spatula to whisk all the bits from the bottom. Pour over the couscous and toss to evenly coat.
Season with salt and pepper and give it a final toss.
Place arugula on plates and top with chicken and couscous mixture.