Couscous Chicken Salad - cooking recipe

Ingredients

Salad
6 chicken breast halves, skinned
4 cups chicken stock
2 cups couscous
1 tomatoes, chopped
3 green onions, thinly sliced
1 (15 ounce) can garbanzo beans, drained
1/2 cup red bell pepper, diced
1/2 cup dried currant
1/4 cup parsley, minced
Dressing
1/2 cup lemon juice, freshly squeezed
6 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon Tabasco sauce
salt
fresh ground pepper
1/2 cup pine nuts, toasted

Preparation

Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
Remove chicken from skillet and set aside.
Strain stock and return to skillet.
Bring stock to a boil and stir in couscous slowly.
Mix well, cover and remove from heat.
Let stand until all of the stock is absorbed, about 15 minutes.
Fluff with a fork and spread out on a baking sheet to cool.
Once cool, remove to a large bowl.
Remove chicken from bone and cut up into small pieces.
Add to bowl with couscous.
Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
Mix dressing with couscous mixture and toss well.
Refrigerate before serving, one hour up to one day.
Sprinkle with toasted pine nuts just before serving.