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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Lemon-Dill Couscous with Chicken and Vegetables

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

Cooking Light AUGUST 2000

  • Yield: 4 servings (serving size: 2 cups)

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

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.

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
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Lemon-Dill Couscous with Chicken and Vegetables recipe

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