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5* Chicken and Couscous Salad

Source of Recipe

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5* Chicken and Couscous Salad

Myrecipes.com – e-mail
Barbara Lauterbach, Cooking Light - May 2004
Reviews rated this recipe 5 Stars!
4 servings (serving size: 1-1/2 cups)

A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.

Ingredients:
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber $
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted

Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil $
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation:
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.


Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

One serving (1-1/2-cups) equals: Calories 334 (Calories from fat 29 %); Fat 10.9 g (Satfat 2 g, Monofat 5.9 g, Polyfat 2.1 g); Protein 20.9 g; Carbohydrate 35.8 g; Fiber 2.9 g; Cholesterol 39 mg; Sodium 484 mg