a lifestyle blog

chicken and couscous

I love chicken and I love couscous, so this salad looks pretty amazing. I need to make this in the upcoming week. Best thing is that it's super healthy. Thumbs up!


  • Salad:
  • 1 1/4 cups fat-free, less-sodium chicken broth 
  • (5.7-ounce) box uncooked couscous 
  • 1 1/2 cups cubed cooked chicken (about 6 ounces)
  • 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
  • Preparation:
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons extravirgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper 
  • 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.
[recipe/image via Cooking Light]


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