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    Chicken-Avocado Couscous Salad with Tomatillo Dressing

    Source of Recipe

    Cooking Light-6/00

    List of Ingredients

    • 1 1/4 cups water
    • 1 cup uncooked couscous
    • 5 medium tomatillos, quartered (about 6 ounces)
    • 3 tablespoons fresh lime juice
    • 1 tablespoon olive oil
    • 1 teaspoon sugar
    • 1 1/2 cups cubed ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
    • 1 cup chopped peeled avocado
    • 3/4 cup fresh corn kernels (about 1 ear)
    • 3/4 cup rinsed drained canned black beans
    • 1/4 cup chopped fresh cilantro
    • 2 tablespoons thinly sliced green onions
    • 1 tablespoon finely chopped seeded jalapeno pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cumin
    • Cilantro sprigs (optional)


    1. Bring water to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

    2. Place tomatillos in a food processor; process until chopped. Add juice, oil, and sugar; process until smooth.

    3. Combine couscous, tomatillo dressing, chicken, and remaining ingredients except cilantro sprigs in a large bowl; toss gently. Garnish with cilantro sprigs, if desired. Yield: 5 servings (serving size: 1-1/2 cups).

    Final Comments

    Serve this as a main dish with flour tortillas and a green salad.




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