Blueberry Couscous Salad
Blueberry Couscous Salad was made as an entry into Food Wine Conference’s 2016 #BLUEBERRYTOSS recipe challenge. I had a hard time with this one because I didn’t want to do a lettuce salad. I am not that found of fruit mixed with my veggies. This morning when I woke up I knew this was the salad I wanted to make. I added chicken marinated in a blueberry lemon poppyseed vinaigrette to some couscous with walnuts and more blueberries. Its not a leaf salad but I think of it more like a macaroni salad but way different 😉 Be sure to head over to Food Wine Conference’s website, maybe even purchase a ticket.
Blueberry Couscous Recipe
Ingredients:
12 ounces blueberry
1/2 cup lemon juice
1 1/2 cups walnut oil
1/2 tsp garlic powder
1/2 tsp salt
1 1/2 tsp poppyseed
1 pound chicken breast, boneless skinless
2 tablespoons walnut oil, or other oil
3/4 cup raw walnut pieces
1 package chicken couscous prepared as package directs
shredded gouda (optional)
Directions:
In a blender, add 1/2 the blueberries, lemon juice, garlic powder, and salt. Blend on high until the blueberries aren’t blueberries any longer. Strain and rinse the blender out. Place the blueberry lemon juice mixture back in the blender. Slowly add the 1 1/2 cups walnut oil until it reaches the consistency your want. Stir in poppyseed, do not use the blender it will beat up the seeds.
Pour half the vinaigrette into a bottle and place in the fridge. Place the other half in shallow dish. Cut chicken into small bite sized pieces. Place the chicken in the shallow dish of vinaigrette. Let set for about 10 minutes to marinate.
While the chicken marinates heat a skillet with 1 tablespoon oil on medium hat. Add walnuts and stir for 1-2 minutes. Remove and set aside. Heat the remaining oil and cook chicken until done. (few minutes on each side) and remove.
To serve: place a bed of the couscous. Lay a row of the walnuts, chicken, and blueberries on top. Garnish with cheese and drizzle with some of the remaining vinaigrette. Serve hot or cold and enjoy!
- 12 ounces blueberry
- 1/2 cup lemon juice
- 1 1/2 cups walnut oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 1/2 tsp poppyseed
- 1 pound chicken breast, boneless skinless
- 2 tablespoons walnut oil, or other oil
- 3/4 cup raw walnut pieces
- 1 package chicken couscous prepared as package directs
- shredded gouda (optional)
- In a blender, add 1/2 the blueberries, lemon juice, garlic powder, and salt. Blend on high until the blueberries aren’t blueberries any longer. Strain and rinse the blender out. Place the blueberry lemon juice mixture back in the blender. Slowly add the 1 1/2 cups walnut oil until it reaches the consistency your want. Stir in poppyseed, do not use the blender it will beat up the seeds.
- Pour half the vinaigrette into a bottle and place in the fridge. Place the other half in shallow dish. Cut chicken into small bite sized pieces. Place the chicken in the shallow dish of vinaigrette. Let set for about 10 minutes to marinate.
- While the chicken marinates heat a skillet with 1 tablespoon oil on medium hat. Add walnuts and stir for 1-2 minutes. Remove and set aside. Heat the remaining oil and cook chicken until done. (few minutes on each side) and remove.
- To serve: place a bed of the couscous. Lay a row of the walnuts, chicken, and blueberries on top. Garnish with cheese and drizzle with some of the remaining vinaigrette. Serve hot or cold and enjoy!
