Chicken and Couscous Salad (Cooking Light recipe)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Ingredients (doubled this recipe - nutritional info reflects this)Salad:1 1/4 cups fat-free, less-sodium chicken broth1 (5.7-ounce) box uncooked couscous1 1/2 cups cubed cooked chicken (about 6 ounces)1/2 cup thinly sliced green onions1/2 cup diced radishes (about 3 large)1/2 cup chopped seeded peeled cucumber1/4 cup chopped fresh flat-leaf parsley2 tablespoons pine nuts, toastedDressing:1/4 cup white wine vinegar1 1/2 tablespoons extravirgin olive oil1 teaspoon ground cumin1/2 teaspoon salt1/8 teaspoon freshly ground black pepper1 garlic clove, minced
Directions
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Barbara Lauterbach, Cooking Light
MAY 2004

Serving Size: Makes at least 6 servings (3/4 cup)

Number of Servings: 8

Recipe submitted by SparkPeople user HLMCCORMICK.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 182.2
  • Total Fat: 6.1 g
  • Cholesterol: 42.4 mg
  • Sodium: 298.3 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 18.6 g

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