Feta-Chicken Couscous Salad with Basil

Photo: Oxmoor House
Serve this salad with crispbreads and red pepper hummus for a light summer meal.

Prep: 9 minutes; Cook: 2 minutes; Other: 5 minutes

Yield:

4 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 2 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Cooking Light Fresh Food Fast

April 2009