Couscous Chicken Salad
A vibrant Mediterranean-style main course salad featuring tender couscous steeped in rich RC Chicken Base broth, tossed with julienned grilled chicken breast, sweet dried apricots, golden raisins, and sautéed aromatics.
Yield / Servings
2+ Pounds Total Yield
Category
Entrees / Grain Salads
Ingredients
9 Components
Blended Cooking Oil
1 Tbsp.
Shallots Chopped
1 Tbsp.
Garlic Chopped
½ tsp.
RC Chicken Base
Prepared broth (your choice)
2 cups
Golden Raisins
2 oz.
Dry Couscous
1 box (10 oz.)
Grilled Boneless Chicken Breast Julienned
16 oz.
Dried Apricots Julienned
4 count
Salt & Black Pepper
To taste
Preparation Steps
1
Sauté Aromatics
In a saucepan with a tight-fitting lid, heat 1 Tbsp. blended oil over medium heat. Briefly sauté 1 Tbsp. chopped shallots and ½ tsp. chopped garlic until fragrant and translucent. Season lightly with salt and black pepper.
2
Boil Seasoned Broth & Raisins
Add 2 cups prepared RC Chicken Base broth and 2 oz. golden raisins to the pan. Bring the liquid to a rolling boil so the raisins plump up in the savory stock.
3
Steep Couscous
Stir in 10 oz. dry couscous briefly, cover immediately with the lid, and remove from heat. Leave covered undisturbed for approximately 5 minutes until all liquid is fully absorbed.
4
Fluff & Combine Salad
Uncover and fluff the grain gently with a fork. Fold in 16 oz. julienned grilled chicken breast and 4 julienned dried apricots until evenly distributed. Serve warm, at room temperature, or chilled.
Chef Notes & Culinary Applications
Flavor Infusion Advantage: Steeping tiny couscous grains directly in hot broth made from RC Chicken Base ensures every bite is rich with savory roasted poultry flavor, perfectly balancing the sweet notes of golden raisins and dried apricots.
Garnish & Plating Ideas: Garnish with toasted pine nuts, sliced almonds, fresh mint leaves, or a drizzle of lemon-herb vinaigrette for a North African bistro display.