 Chicken and Couscous Salad
Makes 6 servings
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Image © Publications International, Ltd.
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Chicken and Couscous Salad
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A staple of North African cuisine, couscous is a quick-cooking grain with many uses. It can be served with milk as a cereal, in casseroles or stuffings, or tossed with dressing for a salad, as it is here.
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Ingredients
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1
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can (14-1/2 ounces) fat-free reduced-sodium chicken broth
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1/2
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teaspoon ground cinnamon
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1/4
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teaspoon ground nutmeg
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1/4
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teaspoon curry powder
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1
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cup uncooked couscous
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1-1/2
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pounds boneless skinless chicken breasts, cooked
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2
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cups fresh pineapple chunks
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2
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cups cubed seeded cucumber chunks
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2
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cups cubed red bell pepper
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2
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cups cubed yellow bell pepper
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1
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cup sliced celery
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1/2
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cup sliced green onions with tops
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3
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tablespoons apple cider vinegar
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3
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tablespoons water
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2
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tablespoons vegetable oil
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1
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tablespoon fresh mint or 1 teaspoon dried mint leaves
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Lettuce leaves
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1. Heat chicken broth, cinnamon, nutmeg and curry powder in nonstick Dutch oven or large nonstick saucepan; bring to a boil. Stir in couscous; remove pan from heat and let stand, covered, 5 minutes. Fluff couscous with fork; cool to room temperature.
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2. Cut chicken into 1/2-inch pieces. Add chicken, pineapple, cucumber, bell peppers, celery and green onions to couscous; toss to combine.
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3. In small jar with tight-fitting lid, combine vinegar, water, oil and mint; shake well. Pour over couscous mixture; toss to coat. Serve immediately in lettuce-lined bowl. Garnish as desired.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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348
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Calories from Fat
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20 %
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Total Fat
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8 g
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Saturated Fat
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1 g
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Cholesterol
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58 mg
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Carbohydrate
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43 g
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Fiber
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9 g
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Protein
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27 g
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Sodium
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85 mg
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Dietary exchanges
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1-1/2 Starch
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1/2 Fruit
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2-1/2 Vegetable
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2-1/2 Meat
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Printed
from fbnr.com
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