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, mincedRecipe
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
|
|
member logon
