Fruited Couscous Salad with Chicken

Yield: 6 servings

The colorful salad is a feast for the eyes as well as the tastebuds. The perfect dish to feed a crowd or take to a potluck.

Ingredients

Salad:

2 1/4 cups (540mL) water

2 Tbsp (35g) chicken bouillon granules

1 3/4 cups (350g)` couscous, uncooked

2 cups (305g) boneless skinless chicken breast, cooked, cut into bite-sized pieces

1 cup (150g) red bell pepper, chopped (one pepper)

1 carrot, chopped

1/2 cup (75g) dried cranberries

1 green apple, chopped

3 green onions, chopped

1/4 cup (10g) parsley sprigs, finely minced

Dressing:

1/2 cup (120mL) freshly squeezed lemon juice

3 Tbsp (45mL) olive oil

1 clove garlic, minced

1/2 tsp (1g) curry powder

1/4 tsp (1g) cumin

1/4 tsp (1g) turmeric

1/4 tsp (1mL) Tabasco sauce

1/4 tsp (1g) black pepper, freshly ground

Directions

In a jar or small bowl, blend together lemon juice, oil, garlic, curry powder, cumin, turmeric, Tabasco, and black pepper. Set aside.

In a medium sauce pan, bring water to a boil, stir in chicken bouillon and add couscous. Mix couscous with a fork; cover and remove from heat. Let stand until broth is absorbed, about 15 minutes. Fluff couscous with a fork and transfer to a large bowl. Place bowl in refrigerator for about 5 minutes to cool.

When couscous has cooled, mix in cooked chicken, red pepper, carrots, dried cranberries, apple, green onions and parsley. Add lemon dressing and toss well.

Chill at least one hour before serving.

Nutrition Facts
Calories: 283
Total Fat: 7g
% Calories from fat: 23%
Protein: 7g
Carbohydrate: 46g
Cholesterol: trace
Sodium: 389mg