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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)
  






Instructions



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.