Chicken Couscous Salad

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A versatile recipe that uses fresh garden vegetables. This quick dinner salad can be made with shrimp, or with garbanzo beans as a vegetarian option. Add shredded carrots, peas, or veggies of your choice to make this dish even healthier.

Yield: serves 4

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Ingredients

  • Ingredients for Salad
  • 1-1/4 cups fat-free low sodium chicken broth
  • 1-1/4 cups (one 5.8-ounce box) plain couscous
  • 1-1/2 cups cooked chicken diced
  • 2/3 cup green onions thinly sliced
  • 2/3 cup diced radishes
  • 1/2 cup English cucumber seeded and chopped
  • 1/3 cup fresh flat-leaf parsley julienne
  • 2 tablespoons pine nuts or chopped pecans
  • radish slices for garnish (optional)
  • Ingredients for Dressing
  • 1/4 cup white wine vinegar
  • 1 teaspoon lemon juice
  • 1-1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2-3 cloves garlic minced

Directions

  1. For the salad, bring broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork, and transfer to a larger bowl; cool slightly.
  2. Meanwhile, toast pine nuts or pecans in a dry skillet over medium-heat, stirring frequently. As soon as the nuts become fragrant, remove them from the pan.
  3. Add chicken, onions, radishes, cucumber, parsley, and nuts to the couscous; toss gently to combine.
  4. For the dressing, whisk all ingredients together. Drizzle over salad, and toss to combine. Serve in bowls topped with a garnish of radish slices.
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