May 26, 2019
January 15, 2019

Fowl and Couscous Salad Recipe

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An awesome technique to utilize remaining hen, this 20-minute supper plate of mixed veggies utilizes speedy to-cook couscous and thousands of wonderfully pro herbs.



  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 (5.7-ounce) box uncooked couscous
  • 1 1/2 cups cubed cooked chicken (about 6 ounces)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup diced radishes (about 3 large)
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons extravirgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

to plot serving of combined veggies, warmness juices to the factor of boiling in a medium pan; grade by grade blend in couscous. Expel from warm temperature; cowl and permit stand 5 minutes. Lighten with a fork. Spoon couscous right into a large bowl; cool particularly. include hen, onions, radishes, cucumber, parsley, and pine nuts; hurl delicately to join.
To get prepared dressing, be part of vinegar and final fixings, blending with a whisk. Sprinkle dressing over plate of mixed veggies; hurl to consolidate.
note: you could toast nuts rapidly in a dry skillet over medium-high warm temperature. blend much of the time, and after they get to be surprisingly aromatic, expel the nuts from the skillet.

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