Giadas Mediterranian Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb israeli couscous1/4 plus 3 tbsp evoo2 garlic cloves3 cups chicken stock3 chicken breasts, cubed and saute1 cup basil1/2 mint1/4 cup dried cranberries1/4 cup slivered almonds toasted2 lemons juiced, 1 zested
In a medium saucepan,saute chicken until done in 3 tablespoons of the olive oil over medium heat. Remove chicken and add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGANCAVALIER.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGANCAVALIER.
Nutritional Info Amount Per Serving
- Calories: 264.6
- Total Fat: 19.1 g
- Cholesterol: 23.1 mg
- Sodium: 504.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.4 g
- Protein: 10.3 g
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