Tri-Color Couscous Salad with Chick’n

Recipe:

Tri-Color Couscous Salad with Chick’n

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Serves: 6
Prep Time: 15 min
Cooking: 15 minutes
Recipe By: Elizabeth Varga

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Ingredients

1 package Abbot’s Chopped Chick’n

1 cup dry couscous

1 cup water

1 tsp salt

1 15-ounce can chickpeas, drained and rinsed

1 cup English cucumber, halved and quartered

1 red bell pepper, small diced

1 small red onion, small diced

½ cup vegan feta

¼ cup sun dried tomatoes, chopped

¼ cup sliced almonds

⅓ cup finely chopped fresh parsley

2 tbsp finely chopped fresh mint + more for garnish

For the dressing:

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

1 tsp minced garlic

½ teaspoon salt

¼ teaspoon pepper

Description

Tender couscous is the perfect vessel for crunchy, fresh veggies, and our hearty Chopped Chick’n. Toss it all in a delicious mustard vinaigrette and feel your tastebuds sing.

Method

1. Cook the couscous. Bring the water and salt to a boil. Remove from the heat, add the couscous, cover, and let sit 5 minutes. Then fluff with a fork. Set aside to cool.

2. Cook the Chick’n according to the package instructions.

3. In a small bowl, whisk together the dressing ingredients.

4. Add the cooked and cooled couscous, cooked Chick’n, chickpeas, cucumber, bell pepper, onion, feta, sun dried tomatoes, almonds, parsley and mint to a large bowl. Toss with the dressing. Serve with a garnish of fresh mint.