Chicken and Couscous Salad
Here’s to Health! Nicki Anderson’s
Lifestyle and Recipe Book
 Nicki Anderson’s – Here’s
to Health! Lifestyle and Recipe Book includes 10 each of Nicki's favorite
breakfast, lunch and dinner recipes. It also provides tips, hints
and information about weight loss and healthy living.
More Info and Order
To round out this hearty salad, serve with sliced tomatoes and pita bread, and
sweet cherries or grapes for dessert!
3/4 lb skinless, boneless chicken breast
1 t ground cumin
1/4 t each chili powder, ground cinnamon and ground ginger
1 can (10 1/2 oz) low-sodium chicken broth
1 cup couscous
4 scallions, thinly sliced through light green part
1 large carrot, shredded
1/2 cup thawed frozen green peas
1/2 cup canned chick peas, rinsed and drained (optional)
1/4 cup sliced, pitted black olives
1/2 cup chopped fresh parsley
1/4 cup finely chopped fresh mint or cilantro
1/4 t salt
1 cup very finely sliced radicchio or romaine lettuce
2 T fresh lemon juice
1 T orange juice
1/2 t Dijon mustard
pinch each of ground cinnamon and coriander
5 t olive oil
Romaine lettuce leave (optional)
- Place chicken in a medium skillet; sprinkle with cumin, chili powder, cinnamon
and ginger. Pour in broth.
- Heat to boiling. Reduce heat; cover and simmer
10 to 20 minutes, until chicken is cooked through, turning over 5 minutes.
Remove chicken to a plate and reserve.
Pour hot broth into a 1-quart heat-proof measuring cup; add enough boiling
water to make 1 1/2 cups. Stir in couscous. Cover and let stand 10 minutes.
- Fluff couscous with a fork and place in a large bowl. Stir in scallions,
carrot, peas, chick peas, if desired, and olives. Dice chicken and stir
it and any
juices on the plate into the couscous mixture. Add the parsley, mint,
salt and black pepper, to taste, and stir to combine. Arrange radicchio over
couscous.
- In a small bowl, whisk together lemon juice, orange juice,
mustard and a pinch each cinnamon and coriander; drizzle in olive oil,
one teaspoon
at a time,
whisking until smooth after each addition. Spoon over radicchio. Toss
salad well, adding more black pepper to taste. Serve at room temperature
or cold,
on a bed of romaine leaves if desired. Makes 6 servings.
266 calories per serving;
20 g protein; 29 g carbohydrate; 8 g fat (26% of calories); 6 g fiber; 38
mg cholesterol; 217 mg sodium; 100% of the US RDA
for vitamin A, 49% for vitamin B3, 34% for vitamin C, 14% for iron.
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