Lemon-Dill Couscous with Chicken and Vegetables

Becky Luigart-Stayner

Serve this with warm pita bread. Chill any leftovers for a great lunch the next day.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 19%
  • Fat: 5.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 19g
  • Carbohydrate: 31.9g
  • Fiber: 3.2g
  • Cholesterol: 35mg
  • Iron: 2.1mg
  • Sodium: 624mg
  • Calcium: 43mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon-Dill Couscous with Chicken and Vegetables Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy