Curried Couscous-Chicken Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 17%
  • Fat: 5.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 24.6g
  • Carbohydrate: 36.5g
  • Fiber: 1.8g
  • Cholesterol: 48mg
  • Iron: 2.3mg
  • Sodium: 501mg
  • Calcium: 58mg


  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 2/3 cup couscous, uncooked
  • 1 cup cubed cooked chicken breast (about 1/2 pound, skinned and boned))
  • 1/2 cup drained canned garbanzo beans
  • 1/2 cup chopped red cabbage
  • 1/4 cup sliced green onions
  • 1/4 cup thinly sliced celery
  • 1 teaspoon grated orange rind
  • 1/4 teaspoon pepper
  • 1/4 cup plus 2 tablespoons unsweetened orange juice
  • 2 teaspoons olive oil


  1. Bring water, salt, and curry powder to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken and next 4 ingredients.
  2. Combine orange rind and next 3 ingredients in a bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.
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