Chicken and Cous Cous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken Broth, 3 cupsCous cous, 1.5 cupsParsley, 1 tbspThyme, ground, 0.5 tspPeas, frozen, 2 cupsGreen onion (spring onion), 0.5 cupsChicken Breast, no skin, 200 gramsLemon Juice, 40 mL (2 tbsp)Olive Oil, 2 tbspCurry powder, 1 tspPine Nuts, 0.25 cup
In a medium size saucepan, bring the broth to a boil, add the couscous, parsley, and thyme and cook the mixture for 30 seconds. Remove the pan from the heat, cover it and let the couscous stand for 5 minutes.
If peas are fresh, steam them until just tender. (Do not cook frozen ones, just thaw them.) Place the peas in a large bowl, add the scallions, green pepper, chicken and raisins. Pour the hot couscous over the chicken mixture and toss to combine them well.
In a small bowl, combine the lemon juice, curry, oil, black and red pepper. Pour this mixture over the couscous mixture and refrigerate for 1 hour. Sprinkle the salad with nuts before serving.
Serving Size: Makes approx 5 serves
Number of Servings: 5
Recipe submitted by SparkPeople user DUKAYN.
If peas are fresh, steam them until just tender. (Do not cook frozen ones, just thaw them.) Place the peas in a large bowl, add the scallions, green pepper, chicken and raisins. Pour the hot couscous over the chicken mixture and toss to combine them well.
In a small bowl, combine the lemon juice, curry, oil, black and red pepper. Pour this mixture over the couscous mixture and refrigerate for 1 hour. Sprinkle the salad with nuts before serving.
Serving Size: Makes approx 5 serves
Number of Servings: 5
Recipe submitted by SparkPeople user DUKAYN.
Nutritional Info Amount Per Serving
- Calories: 248.7
- Total Fat: 11.3 g
- Cholesterol: 26.2 mg
- Sodium: 671.8 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 4.0 g
- Protein: 15.7 g
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