Saturday, April 19, 2014

Couscous Salad with Chicken and Chopped Vegetables Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Couscous Salad with Chicken and Chopped Vegetables Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Couscous Salad with Chicken and Chopped Vegetables.

Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.

Yield: 4 servings (serving size: 1 1/2 cups)


1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar


To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nutritional Information

Amount per serving
Calories: 368
Calories from fat: 20%
Fat: 8g
Saturated fat: 2.1g
Monounsaturated fat: 4g
Polyunsaturated fat: 1.2g
Protein: 24.1g
Carbohydrate: 49.4g
Fiber: 4.3g
Cholesterol: 46mg
Iron: 1.8mg
Sodium: 540mg
Calcium: 148mg

Carla Fitzgerald Williams, Cooking Light
JUNE 2004
More from the Hummus Recipes Kitchen:

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe
Za'atar-Crusted Chicken Schnitzel Recipe  
Spicy Kofte Recipe  
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 

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