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Couscous Chicken Salad

Couscous Chicken Salad
“This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal.” Linda Baggett - Arcata, California
9 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/3 cup water
  • 1-3/4 cups uncooked couscous
  • 3 cups cubed cooked chicken breast
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 medium tomatoes, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small cucumber, sliced
  • 1/2 cup minced fresh parsley
  • 1/2 cup crumbled feta cheese
  • 3 green onions, sliced
  • 1/4 teaspoon pepper
  • 3/4 cup fat-free Italian salad dressing

Directions

  • In a large saucepan, bring broth and water to a boil. Stir in
  • couscous. Cover and remove from the heat; let stand for 5 minutes.
  • Fluff with a fork.
  • Stir in the chicken, artichokes, tomatoes, red pepper, cucumber,
  • parsley, cheese, onions and pepper. Drizzle with dressing and toss
  • to coat. Refrigerate until serving. Yield: 9 servings.
Nutrition Facts: 1-1/2 cups equals 392 calories,
© Taste of Home 2013

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Couscous Chicken Salad (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 60 mg cholesterol, 914 mg sodium, 54 g carbohydrate, 4 g fiber, 33 g protein.
© Taste of Home 2013