Chicken, Couscous, And Fig Salad With Toasted Almonds - cooking recipe

Ingredients

1 1/2 cups couscous
2 1/2 cups boiling water
kosher salt
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 garlic cloves, minced
1 teaspoon grated lemon zest
fresh ground black pepper
2 cups shredded cooked chicken
1 romaine lettuce hearts, cut into thin crosswise slices
8 ounces moist dried calimyrna figs, stems trimmed, cut into 1/2-inch pieces
1 cup diced firm ripe plum tomato, plus
2 tomatoes, trimmed and quartered
1/2 cup diced cucumber, plus
6 slices cucumbers
1/2 cup lightly packed chopped flat leaf parsley
1/2 cup lightly packed chopped mint leaf
1/4 cup chopped fresh dill
1/2 cup sliced natural almonds

Preparation

Add the couscous to a bowl; add in the boiling water and 1/2 teaspoon salt; stir once.
Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, 1/2 teaspoon salt, and black pepper until blended.
When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
Sprinkle the almonds on top; serve at room temperature.