Whenever I need a quick base for a salad, I always turn to couscous. It takes just a few minutes for it to plump up after pouring hot water over it and is an excellent, fluffy base for any salad.
In this case, it was a base for my grilled chicken and couscous salad.
I had just come back from a big trip to Europe - 5 countries, 10 days. Geez. It was tiring. When I came home, I had no groceries in my house but I was also working doubles all week because I’m insane like that. I also get fed at work too so there really was no need to make anything. But since my schedule was extremely hectic (teaching pole dance, an upcoming showcase at my studio, a show at the legendary Rio Theatre, and a week straight of club bookings) I had to meal plan and to strategize effectively. 12 - 20 hour days? Yeah. I’ll be needing all the mid-day snacks I can get.
Queue in this salad. I had leftover grilled chicken, some scallions from a cooking workshop that I taught the previous day at my office and stuff in my pantry. Some quick thinking and a peek through my kitchen enabled me to come up with.
The grill does WONDERS for any dish. You’ll want some extra char marks on the chicken to really accentuate that smoky flavour. The rest of the salad almost has a bit of a Moroccan inspiration to it - toasted almonds, raisins and pomegranate syrup to really bring it in altogether.
GRILLED CHICKEN & COUSCOUS SALAD - serves 2
1 grilled chicken breast, cooked and diced
1 cup whole wheat couscous
2 scallions, sliced
2 tbsp toasted almonds
2 tbsp raisins
a few slices of red onion, very thinly sliced
a few dashes of ground cumin
salt + pepper, to taste
1/8 cup extra virgin olive oil
1 tbsp pomegranate syrup
In a small bowl, place the couscous and pour hot, boiling water on top. It should be enough to cover the couscous completely. Cover the bowl and let sit for 5 minutes. Uncover and fluff with a fork.
In a larger bowl, combine the couscous and the rest of the ingredients and toss.