COUSCOUS SALAD WITH CHICKEN & FRUIT
Tender bite-size pieces of chicken breast and fruit add savory and sweet to this tasty couscous salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Bring water and 1/4 cup dressing to boil in small saucepan. Stir in couscous; cover. Remove from heat. Let stand 5 min. Fluff with fork.
- Place couscous in large bowl. Add chicken, oranges, grapes and apples; mix lightly. Mix mayo and remaining dressing until blended. Add to couscous mixture; toss to coat.
- Serve on lettuce leaves.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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 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
CHICKEN SALAD WITH COUSCOUS
Categories Salad Chicken Fruit Leafy Green Nut Poultry Low Fat Quick & Easy Low Cal High Fiber Low Sodium Grapefruit Walnut Healthy Grape Couscous Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.
CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT
Categories Chicken Onion Hanukkah Quick & Easy High Fiber Dried Fruit Winter Cinnamon Couscous Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
- Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.
SESAME CHICKEN COUSCOUS SALAD
I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.
Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN AND COUSCOUS SALAD
Chutney is a sweet-tart condiment with the consistency of jelly. Any fruit chutney can be served in place of the mango flavor that's called for.
Provided by Celeste
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan bring the water and curry powder to a boil. Stir in the couscous and salt. Cover the saucepan; remove the pan from heat. Let stand 5 minutes or until water is absorbed by the couscous.
- Stir about half of the chutney into the couscous mixture.
- In a medium bowl combine the chicken, green onions, tomatoes, melon, and remaining chutney.
- To serve, arrange torn lettuce on 6 individual plates. Spoon couscous onto the lettuce then top with the chicken mixture. Squeeze a lime wedge over each serving.
Nutrition Facts : Calories 289, Fat 3.7, SaturatedFat 1, Cholesterol 35, Sodium 248.9, Carbohydrate 44.5, Fiber 4.2, Sugar 4.4, Protein 19
ITALIAN CHICKEN-COUSCOUS SALAD
Dinner ready in 20 minutes! Enjoy this hearty chicken and couscous salad - perfect for Italian meals!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat broth to boiling in 1 1/2-quart saucepan; reduce heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes.
- Mix couscous, vegetables and chicken in large bowl. Pour dressing over mixture; toss lightly to coat. Line 6 salad plates with lettuce. Spoon salad onto lettuce.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 60 mg, Fiber 4 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 620 mg
COUSCOUS AND CHICKEN FRUIT SALAD
Couscous gets it's beginnings in North Africa, and this salad is a great introduction it! Great for summer eating!
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain liquid from fruit salad and reserve.
- In small saucepan, combine 1/4 cup reserved fruit juices, cornstarch, gingerroot and vinegar; blend well with wire whisk.
- Cook over medium heat until thick and bubbly, stirring constantly. Refrigerate to cool slightly.
- Add water to the remaining fruit juices to make 1-1/2 cups; place in medium saucepan.
- Bring to boil over medium heat. STir in couscous. Cover; remove from heat. Let stand 5 minutes.
- Refrigerate 10-15 minutes to cool slightly.
- Meanwhile, in large bowl, combine fruit salad, chicken, mango and grapes. Add slightly cooled dressing; toss gently to coat.
- Line serving platter with spinach leaves.
- Spoon cooled couscous evenly over spinach.
- Top with fruit and chicken mixture.
- Sprinkle with coconut, if using.
Nutrition Facts : Calories 401.3, Fat 4.4, SaturatedFat 2.8, Cholesterol 41.1, Sodium 80.8, Carbohydrate 67.7, Fiber 5.5, Sugar 6.6, Protein 23.8
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- Combine 3/4 cup water, 1/4 cup juice, 1/4 teaspoon curry powder, and 1/4 teaspoon salt in a small saucepan over high heat. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- Combine remaining 1/4 cup orange juice, remaining 1/2 teaspoon curry powder, remaining 1/4 teaspoon salt, olive oil, honey, and black pepper, stirring with a whisk. Stir 1 tablespoon dressing into couscous mixture, and set remaining dressing aside.
- Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.
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