SECOND TIME AROUND COUSCOUS SALAD
1 cup cooked couscous
1 scallion, thinly sliced
1 stalk celery, finely diced
1 cup smoked or regular cooked chicken, cut into bite-sized
1 cup thawed frozen peas
FOR THE DRESSING:
1 ounce blue cheese
1/3 cup mayonnaise
1 teaspoon Dijon mustard
Rice vinegar to taste
Chopped fresh parsley
In a mixing bowl combine the couscous, scallion, celery, chicken and peas.
In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper.
Combine the dressing with the couscous mixture. Serve chilled or at room temperature.
Makes 2 servings
Adapted from source: Cooking Monday to Friday, Show#MF6656
1 cup cooked couscous
1 scallion, thinly sliced
1 stalk celery, finely diced
1 cup smoked or regular cooked chicken, cut into bite-sized
1 cup thawed frozen peas
FOR THE DRESSING:
1 ounce blue cheese
1/3 cup mayonnaise
1 teaspoon Dijon mustard
Rice vinegar to taste
Chopped fresh parsley
In a mixing bowl combine the couscous, scallion, celery, chicken and peas.
In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper.
Combine the dressing with the couscous mixture. Serve chilled or at room temperature.
Makes 2 servings
Adapted from source: Cooking Monday to Friday, Show#MF6656
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