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Lemon-Dill Couscous with Chicken and Vegetables

Becky Luigart-Stayner
Yield 4 servings (serving size: 2 cups)
Serve this with warm pita bread. Chill any leftovers for a great lunch the next day.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.