Chicken and Edamame Couscous Salad

Name: Chicken and Edamame Couscous Salad
Yield: Serves 6 (serving size: 1 cup)
Ingredients: ¾ cup water; ⅔ cup uncooked whole-wheat couscous; ¾ cup frozen shelled edamame; 3 tablespoons fresh orange juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon cider vinegar; 2 teaspoons honey; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups coarsely chopped baby spinach; 2 cups shredded skinless, boneless rotisserie chicken breast; ⅓ cup thinly sliced green onions; ¼ cup coarsely chopped dried cranberries; 3 tablespoons chopped unsalted, dry-roasted peanuts

5 Ratings
3 Reviews

Dried cranberries complement the sweet and tangy dressing on this salad, while roasted peanuts contribute a nice crunch.

By Jessica Cox

Recipe by Cooking Light October 2014

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 6 (serving size: 1 cup)

Nutrition Info

Directions

Step 1
Bring 3/4 cup water to a boil in a saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Transfer to a bowl.

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Step 2
Cook edamame according to package directions; drain. Rinse with cold water; drain.
Step 3
While edamame cooks, combine orange juice and next 5 ingredients (through pepper), stirring well with a whisk. Add edamame, spinach, and next 3 ingredients (through cranberries) to couscous. Pour orange juice mixture over salad; toss to coat. Sprinkle with chopped peanuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

Per Serving:

272 calories; fat 9.7g; saturated fat 1.4g; mono fat 5.1g; poly fat 1.5g; protein 22g; carbohydrates 27g; fiber 5g; cholesterol 44mg; iron 2mg; sodium 374mg; calcium 45mg.

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daneanp

01/09/2018

Pretty good. I thought the peanuts were a little weird; next time almonds. I had to use dried cherries vs cranberries - what I had on hand. I bet left over turkey would be a good sub for the chicken! I put the hot edamame and couscous on top of the spinach to wilt it a bit. I also added a tiny bit of crumbled feta. Would make again but probably wouldn't serve to anyone but the immediate family.

erinslog

07/16/2015

I made this exactly as is minus the chicken for a vegetarian side dish and it was delicous!

amyjoy622

10/02/2014

Very, very yummy. I think purple onions would make a colorful substitution for the green onions.

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Chicken and Edamame Couscous Salad

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Chicken and Edamame Couscous Salad

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Chicken and Edamame Couscous Salad

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Chicken and Edamame Couscous Salad