Chicken and Couscous Salad
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Ingredients
Salad:
1 ¼ cups low-sodium, fat-free chicken stock
1 box 5.7 oz raw couscous
1 ½ cups diced boiled chicken (about 6 ounces)
½ cup green onion, thinly sliced
½ cup diced radishes (about 3 large)
½ cup chopped, seeded cucumbers
¼ cup chopped fresh flat-leaved parsley
2 tablespoons toasted pine nuts
Refill:
¼ cup white wine vinegar
1 ½ tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon salt
⅛ a teaspoon of freshly ground black pepper
1 clove garlic, minced
To make
This 20-minute salad for dinner, made in a hurry with couscous and lots of aromatic herbs, can use leftover chicken.
To prepare the salad, bring the broth to a boil in a medium saucepan; gradually add the couscous. Remove from heat; cover and let stand for 5 minutes. Whisk with a fork. Spoon the couscous into a large bowl; cool slightly. Add the chicken, onion, radish, cucumber, parsley, and pine nuts; mix gently until smooth.To make the dressing, combine the vinegar and other ingredients, stirring with a whisk. Pour the dressing over the salad; stir to make a smooth dish.Note: The nuts can be quickly fried in a dry pan over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the mold.
To prepare the salad, bring the broth to a boil in a medium saucepan; gradually add the couscous. Remove from heat; cover and let stand for 5 minutes. Whisk with a fork. Spoon the couscous into a large bowl; cool slightly. Add the chicken, onion, radish, cucumber, parsley, and pine nuts; mix gently until smooth.To make the dressing, combine the vinegar and other ingredients, stirring with a whisk. Pour the dressing over the salad; stir to make a smooth dish.Note: The nuts can be quickly fried in a dry pan over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the mold.
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Author:Admin
Published: 11/20/2023 9:41 PM
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