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Feta-Chicken Couscous Salad with Basil

Photo: Oxmoor House
Prep time 14 mins
Cook time 2 mins
Yield 4 servings (serving size: 1 cup)
Serve this salad with crispbreads and red pepper hummus for a light summer meal.Prep: 9 minutes; Cook: 2 minutes; Other: 5 minutes

Ingredients

  • 1 1/4 cups water
  • 2/3 cup uncooked whole wheat couscous
  • 1 cup diced cooked chicken breast (such as Tyson)
  • 1/4 cup chopped fresh basil
  • 3 tablespoons capers, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 cups mixed baby salad greens
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese

Nutrition Information

  • calories 208
  • caloriesfromfat 31 %
  • fat 7 g
  • satfat 1.8 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 17.2 g
  • carbohydrate 20.7 g
  • fiber 2.7 g
  • cholesterol 33 mg
  • iron 1.1 mg
  • sodium 366 mg
  • calcium 56 mg

How to Make It

  1. Bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous; cover and let stand 5 minutes.

  2. While couscous stands, combine chicken and next 5 ingredients in a large bowl, tossing gently to coat.

  3. Fluff couscous with a fork. Add couscous, salad greens, and cheese to chicken mixture; toss gently to coat.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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