Tonight’s Dinner…Maybe


Ingredients

  • Salad:
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 (5.7-ounce) box uncooked couscous
  • 1 1/2 cups cubed cooked chicken (about 6 ounces)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup diced radishes (about 3 large)
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted
  • Dressing:
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  1. To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
  2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
  3. Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

** So I modified this recipe a little. Instead of a salad I made into a side dish. I baked chicken quarters and served it with the couscous and steamed broccoli. **

2 Responses

  1. What an excellent preparation for the salad:-))) This makes my mouth watery.. thank you

    • it came out better than I expected 🙂

your feedback is appreciated!!!

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