Whole Wheat Cous Cous and Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 489.1
  • Total Fat: 12.6 g
  • Cholesterol: 45.3 mg
  • Sodium: 1,979.7 mg
  • Total Carbs: 65.8 g
  • Dietary Fiber: 13.9 g
  • Protein: 29.0 g

View full nutritional breakdown of Whole Wheat Cous Cous and Chicken Salad calories by ingredient
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Introduction

Play around with this until you find what you like. Substitute ingredients..whatever you like! This can be served hot or cold or room temperature. Great to make on the weekend and grab during the week for lunch at the office or a quick dinner when you get home late. Play around with this until you find what you like. Substitute ingredients..whatever you like! This can be served hot or cold or room temperature. Great to make on the weekend and grab during the week for lunch at the office or a quick dinner when you get home late.
Number of Servings: 8

Ingredients



    * Whole wheat cous cous, 2 cup (remove)
    * Roasting Chicken, light meat, 348.6 grams (remove)
    * Scallions, raw, 2 medium (4-1/8" long) (remove)
    * *Lemon Juice, 1 lemon yields (remove)
    * Eggplant, 1.5 cup (1" cubes) (remove)
    * Peppers, sweet, red, raw, sliced, 1.3 cup (remove)
    * Mushrooms, cooked, .3 cup pieces (remove)
    * Tomato, grape (3oz = appro 12 tomatoes), 4 oz (remove)
    * Onions, raw, .3 cup, sliced (remove)
    * Parsley, .25 cup (remove)
    * Olive Oil, 4 1tsp (remove)
    * Feta Cheese, 4 oz (remove)
    * Salt, 2 tbsp (remove)
    * Pepper, black, 1 tbsp (remove)
    * Beans, white, 1.75 cup (remove)
    * Beans, french, 1.75 cup (remove)
    * *Pine Nuts, 1.7 oz (remove)

Directions

Prepare Cous Cous with water
Roast and shred chicken
Roast Eggplant, tomato red and orange peppers, mushrooms, red onion and green beans with salt pepper and olive oil until softened and slightly charred.
Chop Scallion and parsley
Chop feta
Drain beans
Chop parsley
Toast Pine nuts
Toss all ingredients together lightly with lemon juice.

Makes 8 1.5 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ASHLITA2.

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