COUSCOUS CHICKEN SALAD
"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
CHICKEN COUSCOUS SALAD (HOT OR COLD)
A complete meal all in one, which is delicious served hot or cold. It is essential the chicken is completely cooked before adding the other ingredients, as there is very little cooking time afterwards.
Provided by English_Rose
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
- Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.
- Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
- Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
- Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
- Pile into a serving dish and garnish with fresh basil and orange wedges.
Nutrition Facts : Calories 470.9, Fat 3.7, SaturatedFat 0.9, Cholesterol 136.9, Sodium 179.5, Carbohydrate 44.3, Fiber 4.2, Sugar 7.4, Protein 61.8
CHICKEN SALAD WITH COUSCOUS
I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
Provided by Christian Booher
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
- In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
- Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g
COUSCOUS CHICKEN SALAD
This recipe comes from "Simply Classic" by The Junior League of Seattle. It is great for hot summer days, fix it in the morning and dinner is ready whenever you are. I double the amount of currants called for and sometimes leave out the chicken, it is equally good with or without it. It says it serves 6, but I find it serves much more than that, it makes a large amount! The one hour cooking time is for the minimum chill time.
Provided by Susan Dillard
Categories Grains
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
- Remove chicken from skillet and set aside.
- Strain stock and return to skillet.
- Bring stock to a boil and stir in couscous slowly.
- Mix well, cover and remove from heat.
- Let stand until all of the stock is absorbed, about 15 minutes.
- Fluff with a fork and spread out on a baking sheet to cool.
- Once cool, remove to a large bowl.
- Remove chicken from bone and cut up into small pieces.
- Add to bowl with couscous.
- Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
- Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
- Mix dressing with couscous mixture and toss well.
- Refrigerate before serving, one hour up to one day.
- Sprinkle with toasted pine nuts just before serving.
Nutrition Facts : Calories 729.2, Fat 31.2, SaturatedFat 5, Cholesterol 51.2, Sodium 499.2, Carbohydrate 81, Fiber 8.1, Sugar 12.8, Protein 32.7
COUSCOUS CHICKEN SALAD
From Cooking Light. Posted for Zaar World Tour III North Africa. Needs to chill 2 hrs. or overnight.
Provided by cookiedog
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth to a boil in a medium saucepan.
- Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
- Remove chicken using a slotted spoon; set aside.
- Cool slightly, and coarsely chop.
- While chicken cools, add couscous to broth; stir well.
- Cover and let stand 10 minutes.
- Place couscous in a large bowl; cool completely.
- Fluff with a fork.
- Stir in basil and next 5 ingredients (basil through garlic).
- Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
- Cover and refrigerate at least 2 hours or overnight.
EASY COUSCOUS SALAD
This past summer was very hot and this salad fitted perfectly. Not too heavy, yet filling and above all, easy to make.
Provided by Chef Dudo
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a heavy saucepan.
- Stir in couscous.
- Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
- Mix well.
- Transfer couscous to a large bowl.
- Fluff with a fork.
- Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
- Mix gently.
- Pour dressing over mixture and mix again.
- Season with salt and pepper.
- Can be served luke-warm or chilled.
Nutrition Facts : Calories 206.1, Fat 4.4, SaturatedFat 0.7, Sodium 253.5, Carbohydrate 34.2, Fiber 3.8, Sugar 5.9, Protein 7
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