Ingredients
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12 ounces boneless skinless chicken breasts
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1 (10 ounce) package couscous
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1 cup chopped fresh basil
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1/4 cup extra virgin olive oil
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3 tablespoons sherry wine vinegar
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3/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 1/2 cups halved cherry tomatoes
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1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)
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1 garlic clove, minced
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1 cup sliced green onion
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1 1/2 cups reduced-sodium fat-free chicken broth
Instructions
- Bring broth to a boil in a medium saucepan.
- Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
- Remove chicken using a slotted spoon; set aside.
- Cool slightly, and coarsely chop.
- While chicken cools, add couscous to broth; stir well.
- Cover and let stand 10 minutes.
- Place couscous in a large bowl; cool completely.
- Fluff with a fork.
- Stir in basil and next 5 ingredients (basil through garlic).
- Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
- Cover and refrigerate at least 2 hours or overnight.