Mediterranean Chicken And Couscous Salad Recipes

COUSCOUS CHICKEN SALAD

Couscous Chicken Salad image

"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

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breasts
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup fat-free Italian salad dressing

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.

MEDITERRANEAN COUSCOUS SALAD

Mediterranean Couscous Salad image

A gorgeous light side dish which goes fabulously with a piece of grilled chicken or fish! Also great for picnics as it's best warm or room temp. You could add some corn kernels, maybe toasted pine nuts? Anchovies? Aussie tbsp used (20ml).

Provided by Chickee

Categories Vegan

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup couscous
1 cup hot vegetable stock or 1 cup chicken stock
12 kalamata olives, sliced
1/2 large red capsicum, diced small
2 tomatoes, seeded and diced small
1 small head of broccoli
2 tablespoons chopped mint
2 tablespoons chopped coriander or 2 tablespoons parsley
3 shallots, sliced fine
60 ml balsamic vinegar
30 ml lemon juice
2 large garlic cloves, minced

Steps:

Mix couscous and stock in a bowl which has a lid, let stand uncovered.
Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
Mix balsamic, lemon juice and garlic.
Pour 1/3 of dressing over vegetables, mix well.
Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
By now the couscous should be almost ready.
Add the broccoli to the couscous and put the lid on loosely.
Microwave for 1 minute.
Add to the salad mix and toss.
Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
Serve whilst still warm.

Nutrition Facts : Calories 263, Fat 2.5, SaturatedFat 0.3, Sodium 176.4, Carbohydrate 52.2, Fiber 8, Sugar 5.3, Protein 11.3

MEDITERRANEAN CHICKEN AND COUSCOUS SALAD

Mediterranean Chicken and Couscous Salad image

When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.

Provided by hello

Categories Free Of...

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 chicken breast fillets, butterflied
200 g aubergines or 200 g eggplants, sliced
4 tomatoes, ripe, cut into halves
1 white onion, quartered
1 courgettes or 1 zucchini, cut in half lengthwise
30 ml olive oil
2 sprigs rosemary
3 tarragon leaves
2 garlic cloves, chopped
400 g couscous
500 ml chicken stock
1 lemon, juice and zest
1 pinch salt, to taste
1 pinch pepper, to taste

Steps:

In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
In a small stockpot, bring chicken stock to a boil.
Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
Fold in the lemon juice, zest, and chopped herbs.
Season with salt and pepper if needed.

Nutrition Facts : Calories 269.4, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.9, Sodium 121.5, Carbohydrate 47.8, Fiber 4.8, Sugar 4.6, Protein 9.3

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