Chicken Cous Cous

Chicken couscous salad
This recipe will take less than half an hour; substantially less if
you’re fast at chopping vegetables or have someone to help. It is also
very healthy.

Chicken Couscous Salad
Salad:
1 1/4 c chicken broth (fat free, low sodium)
1 c couscous
2 cooked chicken breasts, diced
1 bunch thinly-sliced green onions
1 chopped, peeled cucumber
1/2 c chopped parsley
2 T pine nuts, toasted
1/2 c bell pepper, orange or red (recipe calls for radishes, but we hates them)

Dressing:
1/2 c white wine vinegar
3 T extra virgin olive oil
2 t ground cumin
1 t salt
1/4 t black pepper
6 cloves garlic, minced

Bring the chicken broth to a boil, then turn off the heat. Stir in
couscous, cover, let stand 5 minutes. While the couscous cooks, chop
up all the vegetables. In a separate bowl, mix all the dressing
ingredients. Fluff the couscous and add it to the vegetables, add the
chicken, and pour the dressing over the salad to combine.

Nutritional info: 43% carbs, 42% protein, 16% fat. Split into fifths,
and each is 329 calories. And 1/5 is actually a reasonable dinner —
I’ve made this for myself and two friends, and had at LEAST two
servings left over.

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