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Serves 6
4
boneless, skinless chicken breast halves
3 tablespoons extra virgin olive
oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium cucumbers,
peeled, seeded and chopped
1 cup fresh mint leaves, chopped fine
1
green pepper, cut into small chunks
4 green onions, tops included, chopped
1 package (10 ounces) couscous, prepared according to package directions
Dressing: recipe follows
mint leaves
Heat olive oil in a large
frying pan over medium high heat. Sprinkle chicken with salt and pepper; dredge
in oil in pan to coat. Cook about 10 minutes on each side until chicken is
fully cooked.
Remove chicken from pan and cut into bite-size pieces; place
in large bowl. Add cucumber, chopped mint, green pepper and onions. Place
prepared couscous in large bowl and fluff with fork. Add chicken mixture and
stir gently.
Pour Dressing over all and toss gently to mix well. Garnish
with mint leaves.
Dressing:
In blender or processor, place
1
large chopped garlic clove
1 chopped green onion
1 tablespoon rice
vinegar
2 tablespoons freshly squeezed lime juice
2 teaspoons Dijon
mustard and 2 teaspoons sugar.
Process until blended, slowly adding
1/3 cup extra virgin olive oil.
