Recipe: Chick-Chick Salad (chicken, garbanzo beans, and couscous)

CHICK-CHICK SALAD

3/4 cup water
1/2 tsp. salt
1/2 tsp. curry powder
2/3 cup couscous
1 cup cooked chicken, cut in cubes (about 1/2 lb)
1 (15 oz) can garbanzo beans, drained
1/2 cup chopped red cabbage
1/4 cup chopped onion
1/4 cup thinly sliced celery
1 teaspoon grated orange rind
1/3 cup orange juice
2 teaspoons olive oil
1/4 teaspoon ground black pepper

In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

Add chicken, garbanzos, cabbage, onions, and celery; set aside.

Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.

Serve immediately or chill.

Source: Iowa State University Cooperative Extension