Couscouschickensalad Recipes
COUSCOUS CHICKEN SALAD
"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
COUSCOUS CHICKEN SALAD
This recipe comes from "Simply Classic" by The Junior League of Seattle. It is great for hot summer days, fix it in the morning and dinner is ready whenever you are. I double the amount of currants called for and sometimes leave out the chicken, it is equally good with or without it. It says it serves 6, but I find it serves much more than that, it makes a large amount! The one hour cooking time is for the minimum chill time.
Provided by Susan Dillard
Categories Grains
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
- Remove chicken from skillet and set aside.
- Strain stock and return to skillet.
- Bring stock to a boil and stir in couscous slowly.
- Mix well, cover and remove from heat.
- Let stand until all of the stock is absorbed, about 15 minutes.
- Fluff with a fork and spread out on a baking sheet to cool.
- Once cool, remove to a large bowl.
- Remove chicken from bone and cut up into small pieces.
- Add to bowl with couscous.
- Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
- Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
- Mix dressing with couscous mixture and toss well.
- Refrigerate before serving, one hour up to one day.
- Sprinkle with toasted pine nuts just before serving.
Nutrition Facts : Calories 729.2, Fat 31.2, SaturatedFat 5, Cholesterol 51.2, Sodium 499.2, Carbohydrate 81, Fiber 8.1, Sugar 12.8, Protein 32.7
COUSCOUS CHICKEN SALAD
I can't remember where I found this recipe, but the first time I ate so much, I felt sick! It is so good! To make it vegetarian, just substitute the chicken with more vegetables. I think the addition of snow peas would be awesome!!!
Provided by Michelle S.
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook couscous according to package directions.
- Uncover; cool 20 minutes.
- In a large bowl, combine couscous and remaining salad ingredients; toss gently.
- Combine dressing ingredients.
- Shake well.
- Pour over salad; toss gently.
- Cover.
- Let stand at least 1- 2 hours to blend flavors.
Nutrition Facts : Calories 318.3, Fat 15.5, SaturatedFat 2.5, Cholesterol 35, Sodium 421.9, Carbohydrate 27.7, Fiber 2.7, Sugar 2.8, Protein 16.7
CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES
Categories Salad Chicken No-Cook Mayonnaise Parmesan Dried Fruit Basil Arugula Fall Couscous Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
- Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
- Available at specialty foods stores and some supermarkets.
GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD
Provided by Dorie Greenspan
Categories Chicken Low Cal High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Couscous Bon Appétit
Number Of Ingredients 26
Steps:
- For couscous:
- Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- For chicken:
- Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
- Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
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- To prepare salad, bring broth 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 couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
- Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
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