Lemon-Dill Couscous with Chicken and Vegetables

Lemon-Dill Couscous with Chicken and Vegetables Recipe
Becky Luigart-Stayner
Serve this with warm pita bread. Chill any leftovers for a great lunch the next day.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 19 %
Fat 5.3 g
Satfat 1.1 g
Monofat 3 g
Polyfat 0.8 g
Protein 19 g
Carbohydrate 31.9 g
Fiber 3.2 g
Cholesterol 35 mg
Iron 2.1 mg
Sodium 624 mg
Calcium 43 mg


1 1/2 cups water
1 cup uncooked couscous
2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
1 1/2 cups diced yellow squash (about 1/2 pound)
1 cup diced red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried dill
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper


Bring water 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 the couscous into a large bowl. Add the remaining ingredients; toss well.

August 2000
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