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North African Chicken and Couscous

Cooking Light MAY 2000

  • Yield: 6 servings (serving size: 2 cups)

Ingredients

  • 2 cups water
  • 1 1/2 cups uncooked couscous
  • 1/2 cup golden raisins
  • 1/2 cup thawed orange juice concentrate, undiluted
  • 1/3 cup lemon juice
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts)
  • 2 cups chopped peeled cucumber
  • 1 cup chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro
  • Sliced green onions (optional)

Preparation

Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.

Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.

Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.

Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 18%
  • Fat: 6.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.6g
  • Carbohydrate: 51.2g
  • Fiber: 3.3g
  • Cholesterol: 35mg
  • Iron: 2.8mg
  • Sodium: 498mg
  • Calcium: 51mg
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North African Chicken and Couscous recipe

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