Middle Eastern Couscous & Chicken Salad
Couscous is small beads of pasta from North Africa, where it is served like rice. Couscous can be "cooked" by steeping it in boiling water or broth for just 5 minutes.
  • 1/2 cup chicken broth
  • 2/3 cup couscous
  • 1/4 cup (not oil-packed) sun-dried tomatoes, cut into small bits
  • 2 cups coarsely shredded cooked chicken breast
  • 2 cups shredded Romaine lettuce
  • 1 large carrot, shredded
  • 1 cup minced flat-leaf parsley
  • 1 small cucumber, peeled and diced
  • 1 small red onion, finely chopped
  • 1/4 cup mint sprigs, finely chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt

1. In small saucepan, combine broth and 1/2 cup water. Cover and bring to a boil over high heat. Stir in couscous and sun-dried tomatoes; cover and let stand 5 minutes.

2. Spread couscous and tomato mixture on a jelly-roll pan and place in freezer for 2 minutes to chill slightly. Transfer to salad bowl.

3. Add chicken, lettuce, carrots, parsley, cucumber, red onion, mint, vinegar, oil, cumin, and salt; toss to mix.

Nutritional Information
Per serving: 337 calories, 11g total fat, 1.9g saturated fat, 6.6g monounsaturated fat, 1.6g polyunsaturated fat, 4.6g dietary fiber, 28g protein, 32g carbohydrate, 60mg cholesterol, 710mg sodium.
Good source of: beta-carotene, folate, iron, selenium, vitamin B6, vitamin C.

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

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