Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, May 02, 2012

Cooking Light ~ Lunch with MoM

Our Cooking Light Virtual Supper club is celebrating 'Lunch with MoM' this month ~ How I would LOVE to have lunch with Mom.
She has been gone to many years ~ but I often think of the conversations we'd have. Kids, grandbabies, weddings and even divorce. Careers and Holidays.
I do know this . . . she would be proud of her little girl. That, I feel in every part of my grown up freckle face.
I decided to go with something fresh and light . . . and found the perfect Cooking Light Recipe. I used the fresh herbs out of my pots.
Cous~Cous Chicken Salad
1 1/2 cups fat-free, less-sodium chicken broth
12 ounces skinless, boneless chicken breasts
1 (10-ounce) package couscous
1 cup chopped fresh basil
1/4 cup extravirgin olive oil
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 1/2 cups halved cherry tomatoes
1 cup sliced green onions
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed
Bring broth to a boil in a medium saucepan. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.
While chicken cools, (I brown my couscous first) add couscous to broth; stir well. Cover and let stand 10 minutes. Place couscous in a large bowl; cool completely. Fluff with a fork. Stir in basil and next 5 ingredients (basil through garlic). Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine. Cover and refrigerate at least 2 hours or overnight.

The flavors do improve as the couscous pearls have time to soak up all the juices.
Now let's see what everyone else has brought for our Lunch with MoM...
Jerry has made a French Martini Sorbet (MoM would like that!)
 Val is bringing a Pea and Mint Salad with Pecorino
Roz has a Raspberry Orange Sunrise
Giz has our main dish, a Spice Rubbed Salmon with Lemon Garlic Spinach.

Y'all enjoy~


Valerie Harrison (bellini) said...

This does sound like a light a refreshing salad to bring to the table to honour mom!

Donna@Conghaile Cottage said...

This sounds SO DELICIOUS and I have EVERYTHING "including last night leftover chicken"! It is so funny how I ALWAYS SAY as we eat something the MINUTE it's made, "This will taste even better tomorrow when the flavors blend". BUT it never lasts till tomorrow AND NO ONE ever listens to me BUT I say it anyway,hehe!
LOVE THIS and will definitely make it tonight...Thank you SO MUCH!
I want to ask you if you KNOW the maker of that darling BASIL marker in your picture(LOVE,LOVE,LOVE IT)???
Have a wonderful Mother's Day,

tinyskillet said...

Yum, I will make this one for sure. I like to brown the couscous first too...I like to do that with rice too. :)

Holledayz said...

What a sweet idea - lunch with Mom! If only.....

I know Mom would be so proud of her middle child...... the one with the red hair and freckles and the "I can do it by myself" attitude!
Have a brilliant Mother's Day!

Anonymous said...

This looks wonderful -thanks for the tip about toasting the couscous.

foodporn said...

Hi Sandi,
Your chicken salad looks so fresh. :)
I don’t mind eat this every day. LOL.
Thank you for sharing. :)
You can submit your cous-cous chicken salad pics on It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
Well, you know it’s fun to make others hungry (and thirsty)! :D

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