Chicken-Couscous Bibb Salad

recipe
Rinsing the couscous with cold water cools it quickly. Drain well before mixing with the chicken. Bring to the table with whole wheat pitas and hummus.
0

Be the first to rate it

Yield:

4 servings (serving size: 3 lettuce cups)

Recipe from

Cooking Light

Nutritional Information

Calories 225
Caloriesfromfat 25 %
Fat 6.3 g
Satfat 1.2 g
Monofat 3.4 g
Polyfat 1 g
Protein 24.9 g
Carbohydrate 16.6 g
Fiber 2.4 g
Cholesterol 60 mg
Iron 2.3 mg
Sodium 355 mg
Calcium 64 mg

Ingredients

1/2 cup water
1/3 cup uncooked couscous
2 cups chopped cooked chicken breast
1 cup chopped cucumber
1/2 cup finely chopped red onion
1/2 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh oregano
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
12 Bibb lettuce leaves

Preparation

Bring 1/2 cup water to a boil in a small saucepan; stir in couscous. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork. Place couscous in a fine-mesh strainer; rinse with cold water. Drain.

Combine couscous, chicken, and next 6 ingredients (through oregano) in a medium bowl. Stir in oil and salt. Place 3 lettuce leaves on each of 4 plates; spoon about 1/4 cup chicken mixture in the center of each leaf.

Note:

Nancy Hughes,

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note