Thursday, July 1, 2010
Betcha Believe Me Now Chicken and Couscous Salad
Chad and I love couscous, and since I knew we had a box on hand I decide to go with it. But I’m sure you could substitute my new buddy Quinoa & it would taste just as great! I upped the veggies, added a tomato for the tomato fans, avocado for the avocado fans, doubled the dressing and served it over a bed of raw baby spinach. Oh and I used my new panini maker to grill some whole wheat pita triangles that I served on the side.
Chicken and Couscous Salad
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous (Try the Near East brand Toasted Pine Nut. It's so good I always keep a box on hand. It also makes a quick and easy side dish.)
1 1/2 cups cubed cooked chicken (I used a rotisserie chicken, shredded)
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
1/4 cup white wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
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.
Calories: 334, Fat: 10.9g