Recipe
Cucumber, Tomato and Chicken Couscous Salad
Prep Time:
Cook Time:
Serves: 6
This light and healthy salad uses both Mediterranean and Middle Eastern flavours and makes a perfect packed lunch.
Contributed By: Chicken Farmers of Ontario
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken breasts
1 tbsp (15 mL)
oil
lemon pepper and poultry seasonings, to taste
1/2 cups (125 mL)
fat-free chicken stock
1 cups (250 mL)
fat-free chicken stock
1 cup (250 mL)
couscous
1/4 tsp (1.25 mL)
turmeric
2 tbsp (30 mL)
fresh (packed) cilantro leaves, chopped
1 cup (250 mL)
cucumber, cubed
1 cup (250 mL)
tomato (seeded and cubed)
1/2 cup (125 mL)
currants
lettuce
Dressing:
1/2 tsp (2.5 mL)
ground coriander
1/2 tsp (2.5 mL)
cardamom powder
1/2 tsp (2.5 mL)
cumin
2/3 cup (170 mL)
non-fat plain yogurt
Instructions
1
Sprinkle chicken breast with lemon pepper and poultry seasoning. Brown chicken breast for 3-5 minutes per side. Lower heat to simmer. Add ½ cup of chicken broth, cover pan and poach, turning chicken once during cooking.
2
In a separate small pot, bring 1 cup chicken stock to boil and stir in couscous, remove from heat. Put uncovered in refrigerator. Cut cooked chicken into cubes and set aside. Chop cilantro leaves roughly.
3
Make dressing by whisking together yogurt, ground coriander, cumin and cardamom powder. Mix cucumbers, tomatoes, chicken and currants into cooled couscous and toss with dressing. Serve on a bed of lettuce.