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    Chicken and Couscous Salad


    Source of Recipe


    Cooking Light

    Recipe Introduction


    4 servings (serving size: 1 1/2 cups)
    If you can't find the specified box size of couscous, you can use 1 cup uncooked couscous. If you have any salad left, take it to work for a light lunch.
    Total time: 25 minutes

    List of Ingredients




    Salad:
    1 1/4 cups fat-free, less-sodium chicken broth
    (5.7-ounce) box uncooked couscous
    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 extra-virgin olive oil
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1 garlic clove, minced

    Recipe



    1. 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.
    2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
    Calories 334 (29% from fat); fat 10.9g (sat 2g, mono 5.9g, poly 2.1g); protein 20.9g; carbohydrates 35.8g; fiber 2.9g; cholesterol 39mg; iron 1.8mg; sodium484mg; calcium 23mg

 

 

 


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