Broiled Chicken & Spiced Couscous Salad
For a vegetarian couscous, omit the chicken, use all the spices in the couscous mixture, and add 2 cups of cooked chick-peas to the couscous in step 3.
  • 2-1/2 teaspoons ground cumin
  • 1-1/2 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1-1/3 cups couscous
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 2 carrots, shredded
  • 1/4 cup currants or dark raisins
  • 1/4 cup chopped cilantro

1. Preheat the broiler. In small cup, combine 1 teaspoon of cumin, 1/2 teaspoon of ginger, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub mixture into chicken. Broil 6 inches from heat for 4 minutes per side or until just cooked through. When cool enough to handle, cut into 1/2-inch chunks.

2. Meanwhile, in large saucepan, combine 1 cup of water, remaining 1-1/2 teaspoons cumin, 1 teaspoon ginger, and 1/4 teaspoon black pepper and bring to a boil over high heat. Add couscous, remove from heat, cover, and let stand 5 minutes, until couscous has softened. Fluff with a fork.

3. In large bowl, whisk together remaining 1/2 teaspoon salt, lemon juice, and oil. Add chicken, couscous, bell pepper, carrots, currants, and cilantro, and toss to combine. Serve at room temperature or chilled.

Nutritional Information
Per serving: 476 calories, 11g total fat, 1.9g saturated fat, 6.3g monounsaturated fat, 2g polyunsaturated fat, 5g dietary fiber, 35g protein, 59g carbohydrate, 72mg cholesterol, 523mg sodium.
Good source of: beta-carotene, niacin, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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