Toasted Couscous Spring Onion Salad

• Toasted Couscous Salad with Spring Onions and Chicken
• 1 cup plain or whole-wheat couscous (or a mix of half and half)
• 1/2 cup spring onions
• 3 tablespoons fresh chopped parsley
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded cooked chicken (i.e., from purchased rotisserie style)
• Crispy Fried Onions (optional)
• 3 tablespoons thinly sliced spring onions (white and light green parts)
• 4 tablespoons extra virgin olive oil
• Pinch Kosher salt

1. Heat heavy dry skillet over medium heat. Add couscous and cook, shaking gently, until lightly brown (about 5 minutes). Pour into a heatproof bowl and pour 11/4 cups of boiling water over (until it just covers the couscous). Cover (I use a plate) and leave alone for 10 minutes.rnrnMeanwhile, slice white and light green part of onion and chop parsley. Shred the chicken with two forks (or clean fingers). Uncover and fluff couscous grains with a fork. Add onions, parsley, chicken, lemon juice, olive oil, salt and pepper. Stir well to combine. Top with fried onion slices if using. Tastes best at room temperature or you can keep it in the refrigerator for a day or two.
2. Heat olive oil in your smallest pan over medium-high heat. When hot, add the onion slices and cook until deep brown (less than a minute). Remove to a plate lined with a paper towel. Use oil in pan to drizzle on top of salad.

couscous salad, couscous, spring onions, fresh chopped parsley, extra virgin olive oil, lemon juice, kosher salt, black pepper, chicken, onions, spring onions, extra virgin olive oil, kosher salt

Taken from food52.com/recipes/21529-toasted-couscous-spring-onion-salad (may not work)