Couscous Chicken Salad with Double-Citrus Dressing
- Number of Servings: 4
Ingredients
1 cup whole-wheat couscous1 tablespoon olive oil1/4 tsp salt, plus more to taste1 large carrot, trimmed and peeled1 unpeeled Granny Smith apple, cored and diced2 to 3 cups chopped, cooked chicken1/2 cup slivered almonds, toasted1/4 cup cilantrofor the dressing:1/4 olive oilgrated zest of 1 lemongrated zest of 1 lime3 tablespoons freshly squeezed lemon juice2 tablespoons freshly squeezed lime juice1 teaspoon Japanese soy sauce (shoyu or tamari)1/2 teaspoon salt, plus more to tasteMesclun, for serving
makes about 4 good-sized servings
bring about 2 cups of water to a boil in a kettle. place the couscous in a heavy 2-quart dutch oven. use a fork to vigorously stir in the 1 tablespoon of olive oil. continue stirring until the little beads of couscous are throughly coated with the oil.
stir 1 to 1.5 cups boiling water (according to package instructions) and the salt into the couscous. cover and let sit off heat for 5 minutes. fluff up with a fork.
while the couscous is steeping, use a vegetable peeler to peel the carrot into thin ribbons.
in a medium bowl, toss together the carrot ribbons, apple, chicken, almonds, and cilantro. add the couscous.
in a small bowl, combine the olive oil, lemon and lime zests and juices, the soy sauce and salt. toss the dressing into the salad. add more salt, if desired.
serve the salad on a bed of mesclun.
Number of Servings: 4
Recipe submitted by SparkPeople user GREYBEARD1.
bring about 2 cups of water to a boil in a kettle. place the couscous in a heavy 2-quart dutch oven. use a fork to vigorously stir in the 1 tablespoon of olive oil. continue stirring until the little beads of couscous are throughly coated with the oil.
stir 1 to 1.5 cups boiling water (according to package instructions) and the salt into the couscous. cover and let sit off heat for 5 minutes. fluff up with a fork.
while the couscous is steeping, use a vegetable peeler to peel the carrot into thin ribbons.
in a medium bowl, toss together the carrot ribbons, apple, chicken, almonds, and cilantro. add the couscous.
in a small bowl, combine the olive oil, lemon and lime zests and juices, the soy sauce and salt. toss the dressing into the salad. add more salt, if desired.
serve the salad on a bed of mesclun.
Number of Servings: 4
Recipe submitted by SparkPeople user GREYBEARD1.
Nutritional Info Amount Per Serving
- Calories: 495.2
- Total Fat: 21.8 g
- Cholesterol: 55.0 mg
- Sodium: 476.3 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 7.8 g
- Protein: 32.4 g
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