Wednesday, July 28, 2010

Chicken and Couscous Salad


This dish was out of this world. Incredibly tasty, and refreshingly delicious. It is a great way to eat healthy without breaking your budget or skimping on flavor- and without all the guilt. I wanted to marinate the chicken, so I doubled the dressing ingredients, and used half of it to marinate it. I am so glad I did, as the chicken had a remarkable flavor (though if you don't have time to marinate, it would still taste fabulous.) This dish presents beautifully, and would be great at any occasion. This dish is good warm or cold, and I loved the bright colors.

Chicken and Couscous Salad
Ingredients:
SALAD:
1-1/4 cups fat-free, less-sodium chicken broth or stock
5.7 ounce (1/2 cup + 1/8 cup) box uncooked couscous
1-1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions (this was 4 green onions, chopped 2/3 way up)
1/2 cup halved cherry tomatoes
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 Tbsp pine nuts, toasted*
2 ounce crumbled feta cheese

MARINADE and DRESSING:
1/2 cup white wine vinegar
3 Tbsp extra virgin olive oil
2 tsp ground oregano
1 tsp salt
1/4 tsp freshly ground black pepper
2 garlic clove, minced

Directions:
1. Prepare the marinade and dressing. Combine vinegar and remaining ingredients, stirring with a whisk.
2. Place the chicken breasts in a non-reactive (Pyrex is good) shallow baking dish.
3. Pour half of the dressing/marinade on top of the chicken, and allow it to marinate for 6-8 hours. (I made it in the morning, and allowed it to marinate while I was at work.)
4. 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.
5. While the couscous is cooking, grill the chicken. Once cooked, cube the chicken into bite-sized pieces.
6. Add chicken, onions, tomatoes, cucumber, parsley, pine nuts, and feta cheese; toss gently to combine.
7. Drizzle the remaining 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.
* Note: You can prepare this dish ahead of time- just sprinkle in the feta and pine nuts right before serving (or else the feta and pine nuts could soften.)

Yield: 4 servings

Source: Adapted from Cooking Light

2 comments:

Blondie said...

This looks good. How are you cooking the chicken, though? I didn't see it in the recipe....

Sara said...

Blondie- Whoops! Forgot to mention that the chicken needed to be grilled. Thanks for pointing it out- I've updated the recipe to reflect this.

 
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