(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
For the salad portion of this dish, the following ingredients are needed: Fresh Parsley, Chicken Broth, Couscous (I went with the Whole Wheat variety), Green Onions, One Cucumber, 3 Radishes, Pine Nuts (about 2 Tablespoons), and 6 ounces of cooked Chicken Breast.
When you’re ready to make the dressing, the following ingredients will be needed: Olive Oil, White Wine Vinegar, Salt, Pepper, One Garlic Clove, and Ground Cumin.
To begin, I toasted the pine nuts in a dry skillet over medium-high heat. Stir the nuts frequently for a few minutes until they are toasted and you can begin to smell them. They will look like the above.
Rinse 3 large radishes…
Then cut off the tops and bottoms of the radishes.
I cut each radish into 4 slices lengthwise and then diced them as you can see above.
Next up, I peeled one cucumber, sliced it in half and removed the seeds. Then I diced it into pieces and set the cucumber aside.
I rinsed 3 green onions, removed the ends and then sliced them to produce about 1/2 cup.
Then I rinsed the parsley and chopped it up so that I had about 1/4 cup.
I went ahead and minced one clove of garlic as well.
I had purchased pre-cooked chicken (have I mentioned I dislike working with raw chicken?!) and then diced it up into cubes.
To make the dressing, I combined all of the ingredients (olive oil, white wine vinegar, salt, pepper, garlic, and cumin)…
…and whisked them together.
Couscous cooks in about 5 minutes. I followed the directions on the box and cooked the couscous in 1 1/2 cups of boiling chicken broth. Five minutes later, the couscous was done and perfect.
I spooned the couscous into a bowl and let it cool a bit. Then I added the chicken, radishes, cucumbers, green onions, and pine nuts along with the dressing.
Then all of the ingredients get combined. I served it immediately. It was really delicious and was so tempting that I went back for a (tiny) second helping! This one is definitely a must try recipe!
Yields 4 servings (serving size: 1 1/2 cups)
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1. 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.
2. 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.
Amount per serving
Calories from fat: 29%
Saturated fat: 2g
Monounsaturated fat: 5.9g
Polyunsaturated fat: 2.1g