Lemon-Dill Couscous with Chicken and Vegetables

2 Reviews
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Becky Luigart-Stayner
Yield
4 servings (serving size: 2 cups)
August 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 246
  • Caloriesfromfat 19%
  • Fat 5.3g
  • Satfat 1.1g
  • Monofat 3g
  • Polyfat 0.8g
  • Protein 19g
  • Carbohydrate 31.9g
  • Fiber 3.2g
  • Cholesterol 35mg
  • Iron 2.1mg
  • Sodium 624mg
  • Calcium 43mg

How to Make It

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.

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