Chicken, Couscous, And Fig Salad With Toasted Almon

Name: Chicken, Couscous, And Fig Salad With Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Add the couscous to a bowl; add in the boiling water and 1/2 teaspoon salt; stir once.
2
Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
3
In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, 1/2 teaspoon salt, and black pepper until blended.
4
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.
5
Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
6
Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
7
Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
8
Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
9
Sprinkle the almonds on top; serve at room temperature.

2020

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups couscous, 2 1/2 cups boiling water, kosher salt, 1/2 cup extra virgin olive oil, and more.

Yes, Chicken, Couscous, And Fig Salad With Toasted Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken, Couscous, And Fig Salad With Toasted Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions