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Couscous Salad with Roasted Chicken

Oxmoor House
Prep time 8 mins
Cook time 2 mins
Other time 5 mins
Yield 4 servings (serving size: about 1 cup)
The flavors of this salad meld as it chills. Be sure to prepare enough to have leftovers—it makes a great portable lunch.

Ingredients

  • 1/3 cup uncooked couscous
  • 1 1/2 cups chopped roasted chicken breast
  • 1 cup chopped English cucumber
  • 1 cup halved grape tomatoes
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

Nutrition Information

  • calories 230
  • caloriesfromfat 0.0 %
  • fat 9.3 g
  • satfat 1.6 g
  • monofat 5.7 g
  • polyfat 1.5 g
  • protein 19.7 g
  • carbohydrate 17.7 g
  • fiber 2.8 g
  • cholesterol 45 mg
  • iron 2.7 mg
  • sodium 356 mg
  • calcium 66 mg

How to Make It

  1. Prepare couscous according to package directions, omitting salt and fat. Fluff couscous with a fork.

  2. Combine couscous, chicken, and next 6 ingredients in a large bowl. Set aside.

  3. Combine lemon juice, olive oil, and salt in a small bowl; stir well with a whisk. Pour dressing over couscous mixture; toss gently.

  4. Serve with: Greek Pita Chips

Cooking Light Fresh Food Fast Weeknight Meals