Warm Chicken and Couscous Salad with Almonds

• 1/4 cup extra-virgin olive oil
• 1 shallot, coarsely chopped
• 3/4 cup couscous
• 1 cup chicken stock or canned low-sodium broth
• 2 tablespoons dried currants
• One 3 1/2-pound roasted chicken, meat shredded
• 1/2 cup flat-leaf parsley leaves
• 1/4 cup salted roasted almonds, coarsely chopped
• 3 tablespoons fresh lemon juice
• Salt and freshly ground pepper

1. In a small saucepan, heat 1 tablespoon of the olive oil.
2. Add the shallot and cook over high heat until lightly browned, 1 to 2 minutes.
3. Stir in the couscous.
4. Add the stock and currants and bring to a boil.
5. Cover the saucepan, remove from the heat and let stand for 5 minutes.
6. Fluff the couscous with a fork and transfer it to a large bowl.
7. Add the chicken, parsley, almonds, lemon juice and the remaining 3 tablespoons of olive oil.
8. Season with salt and pepper, toss well and serve immediately.

extravirgin olive oil, shallot, couscous, chicken stock, currants, chicken, flatleaf parsley, almonds, lemon juice, salt

Taken from www.foodandwine.com/recipes/august-2007-warm-chicken-and-couscous-salad-with-almonds (may not work)