Citrus Chicken Couscous
What you’ll need
Ingredients
- 3 cups Israeli couscous, cooked, chilled
- 1 grilled chicken breast, cut in ½” cubes
- 1 cup cucumber, cut in ½” cubes
- 1 cup cherry tomato halved
- 1 Tbsp. mint, chopped
- 3/8 cup orange vinaigrette
Seasoning
- 2 tsp. salt
Dressing
- ½ cup Lee Kum Kee Sauce for Orange Chicken
- ½ cup olive oil
- 3/8 cup lemon juice
- 2 Tbsp. white vinegar
- 2 Tbsp. salt
Made with
Lee Kum Kee products
How to make it
In a medium bowl, whisk together Lee Kum Kee Sauce for Orange Chicken, olive oil, lemon juice, white vinegar and 2 Tbsp. of salt. Set aside.
Using a large bowl or lidded plastic container, add the cooked couscous, chicken breast, cucumbers, tomatoes, and 2 tsp. of salt, and mint. Gently toss.
Drizzle 3/8 cup of the pre-made orange vinaigrette over the couscous mixture. Toss again gently to coat all items in the dressing.
Cover and refrigerate for at least an hour.
Serve with extra mint leaves or more dressing if desired.
You May Also Like
