Using honey barbecued chicken from the deli counter speeds the production of this dish. Just ask the deli counter attendant to slice you the thickest piece of chicken they can, using the deli slicing machine. This should be approximately 0.75 lb, and it's already precooked and seasoned.
--1 cup whole wheat couscous (or plain couscous)
--1 can low-fat, reduced sodium chicken broth
--0.75 lb. of honey barbecue chicken, chopped into bite sized pieces
--1 cucumber, diced
--1/2 pint of grape tomatoes, cut in half
--1/4 red onion, diced small
--1/4 cup fresh mint
--1/2 cup feta cheese
1. Bring chicken broth to a boil in a small saucepan. Add couscous, and stir briefly with a fork, to dislodge any clumps. Cover pan with a lid, and remove from heat. Allow to stand 5 to 10 minutes, while you prepare other ingredients. (Check package directions to confirm how long couscous should sit before being stirred.)
2. Transfer couscous to a mixing bowl, and toss lightly with a fork. Add chicken, cucumber, tomatoes, and red onion. Toss gently.
3. Remove mint leaves from stems, stack the loose leaves, and slice them into thin strands. Crumble the feta cheese.
4. If serving immediately, transfer couscous-chicken mixture into serving dishes, and sprinkle with mint and cheese.
5. If serving later, allow couscous to cool before adding mint and cheese. Salad may be stored in a tightly sealed container in the refrigerator for up to 4 days.
- Yield: 4 main dish servings or 8 side dish servings
This Recipe Provides:
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- Calories: 358
Fat: 8 gms
- Protein: 12 gms
- Carbohydrate: 43 gms
Sodium: 1090 mgs
Fiber: 4 gms
Source: Recipe courtesy of Lindsey B. Bickers Bock, MPH, Health Education Specialist, Healthy Devils Peer Education Program Coordinator