Chicken and Couscous Salad (Cooking Light recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken and Couscous Salad (Cooking Light recipe) calories by ingredient
Introduction
Can be served room temp or cold; great for a summer potluck or picnic dish, especially if made vegetarian. Can be served room temp or cold; great for a summer potluck or picnic dish, especially if made vegetarian.Number of Servings: 8
Ingredients
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Ingredients (doubled this recipe - nutritional info reflects this)
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 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.
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.