1 1/2 c. quick-cooking couscous
2 c. boiling water
2 c. skinned, boned, cooked chicken strips
2 c. lightly packed 1/2" crosswise sliced romaine lettuce
1 c. diced, cored plum tomatoes
1/2 c. finely chopped parsley
1/3 c. thinly sliced scallions
1/4 c. chopped fresh dill
2 Tbsp finely chopped fresh mint, optional
Dressing:
1/4 c. extra virgin olive oil
1/3 c. fresh lemon juice
1 Tbsp cold water
1 garlic clove, crushed
1/2 tsp salt
Garnish:
pine nuts, salt and pepper
Directions:
Prepare couscous: place grains in large bowl. Add boiling water, stir to blend. Cover, let stand 10 minutes. Fluff with fork, let stand uncovered 20 minutes or until cool.
Combine couscous, romaine, chicken, tomatoes, parsley, scallions, dill, mint.
Whisk together olive oil, lemon juice, water, garlic, and salt. Add to couscous salad, toss to blend.
Garnish with toasted pine nuts. Season with salt and pepper to taste. Serves 4.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 28th, 2006