Couscous Salad with Chicken, Dates, and Walnuts
- Number of Servings: 7
Ingredients
1 1/2 cups water1 cup uncooked couscous1/2 cup low-fat buttermilk2 teaspoons ground cumin, divided3/8 teaspoon salt, divided3/8 teaspoon freshly ground black pepper, divided2/3 cup chopped walnuts1/4 cup chopped fresh cilantro12 pitted Medjool dates, diced1 green onion, thinly sliced1 1/2 teaspoons olive oil3 skinless, boneless chicken thighs (about 12 ounces)2 garlic cloves, mashed to a paste
1. Preheat broiler to high.
2. Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous; cover pan. Remove from heat; let couscous mixture stand, covered, for 5 minutes. Uncover pan; fluff couscous with a fork. Combine buttermilk, 1 1/2 teaspoons cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl, stirring with a whisk. Add couscous, walnuts, cilantro, dates, and green onion; stir mixture gently to combine.
3. Drizzle olive oil evenly over chicken thighs; sprinkle both sides of chicken with remaining 1/2 teaspoon cumin, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and garlic. Arrange chicken in a single layer in a large ovenproof skillet. Broil chicken for 5 minutes; turn chicken over. Broil an additional 3 minutes or until done. Remove chicken from pan; let stand 5 minutes. Pour pan juices into couscous mixture; toss gently to combine. Spoon about 1 cup couscous mixture onto each of 6 plates. Slice chicken crosswise; divide chicken evenly over couscous.
Serving Size: Serves 6
Number of Servings: 7
Recipe submitted by SparkPeople user BLB515.
2. Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous; cover pan. Remove from heat; let couscous mixture stand, covered, for 5 minutes. Uncover pan; fluff couscous with a fork. Combine buttermilk, 1 1/2 teaspoons cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl, stirring with a whisk. Add couscous, walnuts, cilantro, dates, and green onion; stir mixture gently to combine.
3. Drizzle olive oil evenly over chicken thighs; sprinkle both sides of chicken with remaining 1/2 teaspoon cumin, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and garlic. Arrange chicken in a single layer in a large ovenproof skillet. Broil chicken for 5 minutes; turn chicken over. Broil an additional 3 minutes or until done. Remove chicken from pan; let stand 5 minutes. Pour pan juices into couscous mixture; toss gently to combine. Spoon about 1 cup couscous mixture onto each of 6 plates. Slice chicken crosswise; divide chicken evenly over couscous.
Serving Size: Serves 6
Number of Servings: 7
Recipe submitted by SparkPeople user BLB515.
Nutritional Info Amount Per Serving
- Calories: 371.4
- Total Fat: 12.9 g
- Cholesterol: 49.3 mg
- Sodium: 46.9 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 4.6 g
- Protein: 17.0 g
Member Reviews