I made the recipe as written. There's a lot of chopping, so be prepared. That is, unless you have someone in the wings to chop everything for you like in the video. I had prepared and mixed everything together before I had chopped any of the fresh parsley and tasted it to see if it actually needed the parsley. There was an overpowering taste of the white wine vinegar, so I went ahead and added the parsley. Amazingly enough the parsley toned down the vinegar taste. I let it sit over-night in the fridge and took it to a potluck at work. No one asked for the recipe, even though most people ate it. I found it to still have a bit of a vinegar taste, but did enjoy it. I may add the cherry tomatoes and feta cheese like suggested in the video next time.
Chicken and Couscous Salad
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- Calories: 334
- Calories from fat: 29%
- Fat: 10.9g
- Saturated fat: 2g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 2.1g
- Protein: 20.9g
- Carbohydrate: 35.8g
- Fiber: 2.9g
- Cholesterol: 39mg
- Iron: 1.8mg
- Sodium: 484mg
- Calcium: 23mg
- 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
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons extravirgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 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.
- To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
- 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.
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