Couscous And Chicken Salad With Orange Balsamic Dressing Recipes
CRAN-ORANGE COUSCOUS SALAD
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.
ORANGE COUSCOUS SALAD
Olives, oregano and oranges combine to make a light, fresh dressing for delicate couscous. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, combine couscous, orange juice concentrate, oregano, orange peel, salt and pepper. Stir in water. Cover and let stand 5 minutes or until liquid has been absorbed.
- Fluff with fork. Add oranges, green onions, parsley, olives and oil. Toss to coat well. Serve immediately.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 0 g
COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING
Categories Salad Bean Chicken Citrus Olive Pepper Poultry Quick & Easy Dinner Lunch Legume Chickpea Bell Pepper Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 11
Steps:
- Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
- Mix all remaining salad ingredients into cooled couscous.
- Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
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.
ORANGE-BALSAMIC DRESSING
Categories Citrus Quick & Easy Salad Dressing Vinegar Orange Winter Bon Appétit
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in bowl. Gradually mix in oil.
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
ORANGE BALSAMIC DRESSING
Make and share this Orange Balsamic Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Place all of the ingredients in a jar. Put the lid on and shake to combine.
ORANGE AND COUSCOUS SALAD
Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.
Provided by stormylee
Categories Oranges
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
- Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
- Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
- Mix dressing ingredients together, pour over couscous mixture and stir to combine.
- Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
- Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.
Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3
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