Cook the Book – Chicken, Roasted Red Pepper and Couscous Salad

Chicken, Roasted Red Pepper and Couscous Salad

3 cups water
1 teaspoon salt
2 pounds boneless skinless chicken breasts
2 cups couscous
1 large red pepper, roasted, seeded, and diced
1/4 cup minced chives
3 slices cooked bacon, crumbled

Vinaigrette:
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons soy sauce
Several grinds on the pepper mill
2 tablespoons white wine vinegar

Bring the water and salt to a boil.  Add the chicken and reduce the heat until the liquid is just below a simmer and cook for 20 minutes. Reserve 2 cups of the liquid, remove the chicken from the rest of the liquid, and set the chicken aside to cool. Bring the reserved liquid to a boil and remove from heat.  Stir in the couscous, cover, and let it sit for 5 minutes. Dice the cooled chicken. Whisk together the vinaigrette ingredients. Fluff the couscous with a fork; toss it with the vinaigrette, chicken, and remaining ingredients.

Serves 6-8

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