Curried Couscous-Chicken Salad
INGREDIENTS:
8 oz Skinless boneless chicken
-breast; diced
1/4 c Chopped onion
1 Garlic clove; minced
3 ts Vegetable oil; divided use
1 c Finely shredded cabbage
1 1/2 ts Curry powder
1/2 ts Salt
1/4 ts Ground pepper
1 1/2 c Seedless grapes; halved
1 c Chicken broth
3/4 c COUSCOUS
1/4 c Cashews; coarsely chopped
2 tb Minced parsley
6 Flour tortillas 10-inch
8 oz Skinless boneless chicken
-breast; diced
1/4 c Chopped onion
1 Garlic clove; minced
3 ts Vegetable oil; divided use
1 c Finely shredded cabbage
1 1/2 ts Curry powder
1/2 ts Salt
1/4 ts Ground pepper
1 1/2 c Seedless grapes; halved
1 c Chicken broth
3/4 c COUSCOUS
1/4 c Cashews; coarsely chopped
2 tb Minced parsley
6 Flour tortillas 10-inch
Saute chicken, onion and garlic in 2 teaspoons oil until chicken is no longer pink. Add cabbage, curry, salt and pepper; cook and stir until cabbage is crisp-tender. Stir in grapes and remove from heat.
Bring chicken broth and 1 teaspoon oil to boil in medium saucepan; stir in couscous, cover and let stand 5 minutes or until broth is completely absorbed. Fluff couscous with fork; mix in cashews and parsley.
Tightly wrap tortillas in heavy foil; heat at 350F for 5 minutes. Spread tortilla on a clean, dry surface.
Portion 1/4 of chicken mixture and 1/2 Cup couscous mixture on one half of each tortilla. Fold in sides and roll into a square bundle. Makes 6 servings.
California Table Grape Commission's Healthy Kitchen
Bring chicken broth and 1 teaspoon oil to boil in medium saucepan; stir in couscous, cover and let stand 5 minutes or until broth is completely absorbed. Fluff couscous with fork; mix in cashews and parsley.
Tightly wrap tortillas in heavy foil; heat at 350F for 5 minutes. Spread tortilla on a clean, dry surface.
Portion 1/4 of chicken mixture and 1/2 Cup couscous mixture on one half of each tortilla. Fold in sides and roll into a square bundle. Makes 6 servings.
California Table Grape Commission's Healthy Kitchen